Wash and halve the tomatoes. Wash basil, shake dry and cut the leaves into strips, except for 1 leaf. Season vinegar with salt, pepper and a little sugar. Fold in olive oil.
Cut olives into thin slices. Mix the tomatoes, olive slices and vinaigrette and leave to stand. Peel and finely chop the onion. Heat butter in a small pot. Fry the diced onion over a low heat until transparent.
Add the rice and briefly sauté. Season with a little salt. Add stock little by little, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid.
Cook for a total of 30-35 minutes. Wash and clean the rocket and drain well. Roast pine nuts in a pan without fat. Finally stir cream and rocket into the risotto and season with salt and pepper.
Arrange the risotto and sprinkle with pine nuts and parmesan slices. Add tomato salad.