Summary

Ingredients

• 1 clove garlic
• 1 onion (s)
• 1 tablespoon olive oil
• 120 g risotto rice
• 100 ml white wine
• 400 ml vegetable stock
• 125 g mozzarella
• 2 tomato (s)
• pepper
• leaves Basil

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Instructions

1. Peel the clove of garlic and onion, then chop them up.
2. Heat olive oil in a pot. Briefly sauté the onion and garlic. Add the risotto rice and steam with it. Deglaze with white wine.
3. When the white wine is reduced, add 1/3 of the vegetable stock. Stir again and again.
4. Set the stove to medium heat.
5. When the broth has boiled down, add more broth. Repeat this procedure until the broth is used up.
6. Finally, dice the mozzarella and tomatoes and fold into the risotto.
7. Season with basil and pepper.