Wonni's potato risotto

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 250 g tomatoes
• 5 tomatoes, dried
• 2 onions
• 2 garlic cloves
• 1 tbsp olive oil
• 6 sprig(s) herbs, fresh and chopped, e.g. thyme, rosemary, oregano
• 1 tbsp capers
• some broth (vegetable or chicken broth)
• 75 g Parmesan, grated
• 2 tbsp pesto
• tbsp, leveled water, hot

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Soak the sun-dried tomatoes in a little hot water. Peel the potatoes and dice them into approx. 1 cm cubes. Dice the tomatoes (if you don’t mind the effort, you can peel and deseed them first). Drain the sun-dried tomatoes, dice them, and sauté them in olive oil along with the diced garlic and diced onion. Add the diced potatoes and sauté them, seasoning with salt and pepper. Add the herbs and capers, gradually adding the stock, stirring frequently. When the potatoes are almost tender (after 10-15 minutes), fold in the diced tomatoes, pesto, and Parmesan cheese. Stir and season again to taste. This dish goes well with seared fish fillets or chicken breast fillets, for example.