Red Risotto with Parmesan and Thyme

Ingredients

• 1 onion
• 4 tomatoes
• 2 sprigs thyme
• 50 g dried oil-packed tomatoes
• 100 g Parmesan (1 piece)
• 2 tbsp olive oil
• 250 g Risotto rice
• 1 tbsp Tomato Paste
• 200 ml dry white wine
• 750 ml vegetable broth
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice the onion. Wash the tomatoes, cut off the stems and dice the flesh. Rinse the thyme, shake dry and chop the leaves. Drain the dried tomatoes and chop them. Grate the parmesan.

2. 2.

   Heat oil in a pan and sauté the onion over medium heat until translucent. Reduce heat, add the rice and stir until translucent. Stir in tomato paste and deglaze with white wine. Add diced tomatoes and gradually pour in broth while stirring until the rice is al dente and the risotto is creamy. Add thyme and dried tomatoes. Finally stir in parmesan. Season with salt and pepper.