Tomato risotto

Name: Tomato risotto
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 75 g grated Parmesan; 1 onions; 150 g cherry tomatoes; 1 tbsp olive oil; 400 g risotto rice; 2 tbsp tomato puree; 1 litre vegetable bouillon; some thyme sprigs; salt and pepper to taste; 1 dl white wine

main dish

Total: 35 min. | Active: 35 min.

vegetarian, lactose-free

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Risotto is a staple dish in our home – and it comes in all variations, as every single member of my family loves it. The ingredients for this tomato risotto can usually be found in our cupboards at home. Perhaps the same goes for you?

Claudia - stylingqueen

Ingredients

for 4 person

1 tbsp	olive oil
1	onion, finely chopped
400 g	risotto rice (e.g. Arborio)
2 tbsp	tomato puree
1 dl	white wine
1 litre	vegetable bouillon, hot
150 g	cherry tomatoes, cut in half
75 g	grated Parmesan
some	thyme sprigs
	salt and pepper to taste

How it's done

Heat the oil in a pan. Sauté the onion, add the rice and tomato puree, sauté until the rice is translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 25 mins. until the rice is creamy and al dente. Stir in the cherry tomatoes after 15 mins. Stir in two-thirds of the parmesan, season. Plate up the risotto, garnish with the remainder of the parmesan and thyme.

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