Vegetable risotto with artichoke hearts, tomatoes and arugula

Ingredients for 2 servings:

• 2 tsp olive oil
• ½ onion(s)
• 100 g risotto rice
• 375 ml vegetable broth, hot
• 50 ml white wine
• 10 g wild garlic or chives
• 2 m.-large tomato(s)
• 20 g Gorgonzola
• 4 artichoke hearts from the can
• 1 tsp lemon juice
• 25 g arugula
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

WW-suitable risotto

Heat the oil in a saucepan. Finely chop the onion and cook until translucent in the oil. Add the rice, deglaze with the wine, and reduce. Gradually add the vegetable stock and simmer over medium heat, stirring constantly, until all the liquid is absorbed and the rice is al dente. Cut the wild garlic into strips or chives into rolls, and dice the tomatoes and Gorgonzola. Quarter the artichoke hearts. Stir everything into the rice. Tear the arugula into bite-sized pieces, add, and season with salt, pepper, and lemon juice.