Tomaten-Risotto

Ingredients

• 1 onion
• 4 tomatoes
• 50 g Parmesan (1 piece)
• 4 tbsp olive oil
• 250 g Risotto rice
• 1 tbsp Tomato Paste
• 200 ml dry white wine
• 750 ml vegetable broth
• Salt
• Pepper
• 300 g cocktail tomatoes (red and yellow)
• 2 Spring Onions

Instructions

1. 1.

   Peel the onion and finely dice it. Wash the tomatoes, remove stem ends, and dice them. Grate the parmesan.

2. 2.

   Heat 2 tbsp oil in a pan. Sauté the onion over medium heat until translucent. Reduce heat, add rice and sauté until translucent. Stir in tomato paste, then deglaze with wine.

3. 3.

   Add tomatoes. Gradually pour in broth while stirring until the rice is al dente and the risotto is creamy (about 30 minutes). After cooking, stir in parmesan, salt, and pepper.

4. 4.

   Just before finishing, wash cocktail tomatoes and spring onions. Trim the spring onions and cut them diagonally into pieces. Heat remaining oil in another pan. Sauté tomatoes and spring onions for 2–3 minutes. Season with salt and pepper.

5. 5.

   Divide risotto among four bowls and spoon the tomato‑spring onion mixture over it.