Tomatoes – Sheep Cheese – Risotto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 tablespoon olive oil
- 1 shallot (s)
- 1 clove garlic
- 420 g rice (Arborio)
- 500 ml tomato (s), passed
- 600 ml vegetable stock (more if necessary)
- 180 g sheep cheese or feta cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic and cut into cubes. Mix the tomatoes with the vegetable stock.
- Heat the oil, sauté the onion and garlic in it over a low heat. Sprinkle in rice and sauté briefly. Deglaze with 1/4 of the tomato-vegetable stock. As soon as the liquid is absorbed, gradually pour in the remaining tomato vegetable stock. Stir again and again and cook the risotto for about 15 minutes until al dente. Cut the sheep cheese or feta cheese into small pieces and stir in. Let melt and season with salt and pepper. Serve hot.
- Tip: You can now add finely chopped tomatoes or stewed paprika strips.
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