Tomato Risotto

Ingredients

• 400 ml classic vegetable broth
• 1 onion
• 1 large garlic clove
• 2 tbsp olive oil
• 120 g Risotto rice
• 100 ml White wine
• 16 cherry tomatoes
• 175 g buffalo mozzarella
• 3 basil stems
• Salt
• black pepper

Instructions

1. 1.

   Bring the vegetable broth to a boil and keep it warm.

2. 2.

   Meanwhile, peel and finely chop the onion. Peel the garlic and slice into thin rounds.

3. 3.

   Heat 1 Tbsp of oil in a pot (about 18 cm diameter) and sauté the onion cubes over medium heat until translucent, stirring frequently. Add the garlic slices for a brief moment.

4. 4.

   Add the rice and sauté for 1 minute.

5. 5.

   Deglaze with white wine, letting it reduce under medium heat while stirring until the liquid has evaporated after about 3 minutes.

6. 6.

   Cover the rice with roughly one‑third of the broth and cook over medium heat, stirring often, for 20 minutes until al dente, gradually adding the remaining broth. Keep the heat high enough that the liquid simmers gently.

7. 7.

   In the meantime, wash the tomatoes and pluck them from their stems.

8. 8.

   Drain the mozzarella and cut into cubes. Wash the basil, shake off excess water, remove leaves, set aside a few, and finely slice the rest into strips.

9. 9.

   Five minutes before the end of cooking, heat the remaining oil in a skillet and sauté the tomatoes over medium heat for 2–3 minutes.

10. 10.

    Fold the tomatoes, mozzarella, and basil into the risotto. Season with salt and pepper and serve immediately.