Summary

Ingredients

• 1 cup rice (risotto rice)
• 2 tomato (s)
• 15 olives, green, stuffed with peppers
• 2 onions)
• 2 cloves garlic)
• 2 cup (s) vegetable stock, piping hot
• some stalks basil, fresh
• some stalks parsley, fresh
• olive oil
• Paprika powder
• butter
• Vegetable broth, grained

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Instructions

1. Quarter and core the tomatoes and cut into very fine cubes. Chop the basil and parsley, cut the olives into slices. Peel and finely chop the onions and garlic.
2. Heat enough olive oil in a saucepan and fry the onions and garlic in it. When they have turned color, add the rice and stir-fry on a medium heat until it is translucent. Gradually add the hot broth to the rice. Whenever the liquid is soaked up, pour in the broth again and stir.
3. Add diced tomatoes and olives 5 minutes before the end of the cooking time. When the risotto is creamy, season with paprika powder and grained vegetable stock and fold in the fresh herbs. Finally mix with a small piece of butter and serve.
4. This finely seasoned risotto is enough as a starter for 4 people and as a main course for at least 2.