Tomato and Parmesan Risotto

Ingredients

• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 300 g risotto rice
• 200 ml white grape juice
• 250 g passata (canned)
• 600 ml vegetable stock
• 30 g parmesan (1 piece)
• 20 g Parsley (1 bunch)
• 60 g crème fraîche (3 tbsp)
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Heat oil in a pot and sauté both until translucent over medium heat. Add rice, stir briefly over low heat, then deglaze with grape juice, stirring until fully absorbed. Pour in passata, add enough stock to just cover the rice, and continue absorbing under stirring. Repeat this process until the rice is cooked and the stock is exhausted. Meanwhile grate parmesan. Wash parsley, shake dry, and chop. Stir crème fraîche and parmesan into the finished risotto, season with salt and pepper, and serve sprinkled with freshly chopped parsley.