for 2 person

½ tbsp	olive oil
1	onion, finely chopped
100 g	chorizo, diced
150 g	risotto rice
2	tomato (approx. 300 g), diced
4 dl	vegetable bouillon, hot
75 g	cream cheese with garlic and herbs

How it's done

Heat the oil in a pan. Briefly sauté the onion and chorizo. Add the rice and sauté until translucent, stirring constantly. Add the tomatoes, gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the cream cheese into the risotto.

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