Summary

Ingredients

• 1 tablespoon olive oil
• 250 g rice (risotto rice)
• 1 onion (s), cut into cubes
• 2 tablespoon tomato puree
• 1 can tomato (pelati)
• 8 dl vegetable stock (hot)
• 2 dl wine, red
• some tomato (s) (dried), cut into strips
• salt
• pepper
• Paprika powder
• some sugar
• 1 tablespoon balsamic vinegar
• 2 tablespoon butter
• 4 tablespoon parmesan, freshly grated
• 2 tablespoon basil, cut into strips

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Instructions

1. Heat olive oil in a pan and fry rice and onion in it until translucent. Add the tomato puree and roast briefly. Deglaze with red wine and hot vegetable stock. Add the sun-dried tomatoes and pelati and simmer for about 15 minutes while stirring. Pour hot broth over and over again. Season to taste with salt, pepper and paprika powder. Add sugar (supports the tomato flavor) and balsamic vinegar. When the risotto is al dente, add the butter, parmesan and basil and stir gently.