Method
1. Pre-heat oven - 200°C
2. Line a clean baking pan with parchment paper
3. Place cherry tomatoes on the baking pan
4. Drizzle with extra virgin olive oil and balsamic vinegar
5. Sprinkle with coconut sugar and pink Himalayan salt flakes
6. Roast - 15 min, 200°C
7. Add red onion, garlic clove and extra virgin olive oil to the TM5 bowl
8. Chop for 3 sec, speed 5
9. Sauté for 5 min, Varoma, speed 1
10. Then add quinoa and white wine to the TM5 bowl
11. Cook for 5 min, Varoma, speed 1
12. Then add chicken stock and sundried tomato to the TM5 bowl
13. Cook for 16 min, 100°C, reverse speed 1
14. Then add unsalted butter to the TM5 bowl
15. Allow it to melt inside the Thermomix bowl while the risotto rests
16. Place a good smear of pesto into each serving bowl
17. Pour the risotto on top
18. Garnish with the roasted tomatoes, basil leaves and a veritable blanket of parmesan
19. Serve immediately