Tomato Risotto with Basil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 120 g rice
- 100 ml white wine
- 1 onion (s)
- 2 tablespoon oil for frying
- 300 ml water
- 1 teaspoon vegetable stock, instant
- 60 g cheese (Emmentaler), rated
- 3 tomato (s)
- Basil, fresher
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion, chop it into small pieces and sauté in a saucepan in heated oil until translucent. Add the rice and sauté until translucent, stirring constantly. Add the white wine and boil down in an open saucepan over low heat, stirring occasionally. Add the vegetable stock and gradually the water so that it always evaporates almost completely. Stir occasionally.
- Wash the tomatoes and cut them into pieces. Just before the rice is done, add the tomato pieces and the grated cheese. Stir in and season with pepper.
- Serve the finished dish garnished with basil.
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