Risotto with Diced Tomatoes

Summary

Ingredients

• 1 onion (s), chopped
• 30 g oil or olive oil
• 500 g rice, (arborio for risotto)
• g 1,200 broth (stron bouillon)
• 100 g butter or mararine
• 100 g cheese, rated (Gryerzer or Parmesan)
• 100 g wine, white, dry (e.. Swiss Fendant)
• 400 g tomato (s), chopped (1 can or fresh)
• salt and pepper
• Seasoning (s), as desired
• Parsley or basil

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Instructions

1. Tighten or sauté the chopped onions with the oil. Add the rice and stir. Deglaze with a little bouillon and fill up with the rest of the bouillon. Let the whole thing simmer over a low fire for approx. 15 - 20 minutes (see cooking time on the packaging), stirring constantly. Add the butter and stir, then add the grated cheese and finally the white wine. (Add white wine at the end, then the aroma of the wine remains).
2. Season to taste, remembering that the tomatoes are not salted. A parsley or a basil leaf as a garnish.
3. Attention: This amount is suitable as a main course without a side dish. If you have a side dish of meat (pork escalope, veal escalope), you should reduce the amount to 400 g.