Risotto with tomatoes

Ingredients for 2 servings:

• 1 cup(s) rice (risotto rice)
• 3 tomatoes, cut into thin wedges
• 1 tbsp tomato paste
• ¼ liter vegetable broth
• 1 onion(s)
• 1 shot of white wine
• Butter flakes to taste
• e.g. olive oil
• Parsley
• e.g. Peperoncini
• basil
• oregano
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Risotto with tomatoes, ideal for singles

Finely chop the onion and sauté in a pan with olive oil. Add two-thirds of the tomato wedges and the tomato paste, season, and cook over medium heat until the tomatoes have mostly dissolved. Then push the tomatoes to the edge with a wooden spoon, add a little olive oil and the rice grains to the center of the pan so they are directly on the bottom of the pan to begin with. Then toast the rice grains, stirring constantly, then the entire contents of the pan to prevent them from burning. Finally, add the white wine, then the vegetable stock. Before adding more liquid, reduce the liquid on low heat, stirring constantly and checking frequently whether the rice is cooked to your liking. The more continuously you stir, the creamier the risotto will be. When it’s ready, remove from the heat, stir in the remaining third of the tomato wedges, the Parmesan cheese, and the butter flakes, and let it stand, covered, for another 10 minutes. You can also reserve a few tomato slices for decoration and sprinkle with some more Parmesan cheese. Tip: Since a single serving isn’t ideal due to the small amount, and it’s handy to have almost-finished risotto on hand that’s ready in 10 minutes, singles can prepare several servings at once. In this case, just slice two-thirds of the tomatoes into wedges and, just before the end of the cooking time, remove the portion that won’t be eaten immediately from the pan and refrigerate or freeze it. To reheat, simply add a little more liquid and finish cooking the risotto. Personally, I often find reheated risotto tastes better.