Summary

Ingredients

• 4 large tomato (s)
• 2 spring onion (s)
• 3 tablespoon butter
• 200 g rice (risotto rice)
• 500 ml broth
• 100 g sheep cheese
• 50 g olives, black without stone and 4 olives for arnish
• 2 tablespoon herbs, mixed
• salt and pepper

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Instructions

1. Wash tomatoes, cut off the lid and scoop out with a spoon. Let drip upside down.
2. Wash and chop the spring onion and sauté in the butter. Add rice and cook until translucent for about 2 minutes. Add the hot broth and let the rice cook until al dente. Finely dice the cheese, chop the olives and fold both with the herbs into the risotto, season with salt and pepper.
3. Place the tomatoes with the lid in an ovenproof dish and bake in the oven preheated to 200 ° for about 20 minutes. Garnish with an olive each.