Kaja's lemon risotto with tomatoes

Ingredients for 4 servings:

• some butter
• ½ onion(s)
• 300 g risotto rice
• 150 ml white wine
• ½ lemon(s), organic, zest and juice
• 1 tsp dried Italian herbs
• some garlic granules or from the mill
• 1 ½ liters vegetable broth
• 3 tomatoes (Roma tomatoes)
• ¼ piece(s) of Parmesan cheese (from a slice of cake)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Vegetarian

Sauté the finely chopped onion in a little butter, then add the risotto rice and stir until it is completely coated with butter. Deglaze with white wine, add the lemon zest and lemon juice, as well as the Italian herbs and a little garlic. Don’t forget to stir frequently so the rice doesn’t stick! Using a ladle, gradually add the vegetable stock to the risotto (you can set the stovetop temperature relatively low!) until the rice is tender but still slightly firm to the bite. While adding the stock, at some point add the chopped tomatoes (I quarter them first, then cut the quarters into about 4 small pieces). Finally, grate the Parmesan cheese over the top and stir everything again. Don’t forget to do it!