Summary

Ingredients

• 2 tablespoons oil
• 2 cloves garlic, small, finely diced or pressed
• 0.5 teaspoon ½ lemon (s) - zest
• 1 teaspoon lemon juice
• 160 g rice (risotto rice)
• 35 ml white wine
• 300 ml vegetable stock
• 5 tablespoon tomato paste, depending on taste)
• 4 teaspoon balsamic vinegar
• 3 tablespoon butter or margarine
• 3 tablespoon parmesan, freshly grated
• 3 teaspoons basil, chopped (or more if you like)
• some basil to decorate

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Instructions

1. Put the oil in a saucepan and let it get hot. Now add the lemon peel and garlic and 1 tablespoon of tomato paste. Sear while stirring constantly.
2. Now add the rice and stir in briefly. Deglaze with the white wine and 1 teaspoon of balsamic vinegar. Add the lemon juice.
3. When the liquids have almost boiled down, add half of the broth and a tablespoon of tomato paste.
4. Simmer on medium heat, in between stir in the rest of the broth and the remaining 3 tablespoons of tomato paste. Also add 2 more teaspoons of balsamic vinegar.
5. After 20 minutes stir in the remaining tablespoons of balsamic vinegar and add the parmesan, butter and basil. Mix everything well again.
6. Decorate with a few leaves of basil and serve.
7. Tip: If you want, you can also add a few peeled tomato pieces.