Yellow tomato risotto

Ingredients for 2 servings:

• 250 g risotto rice
• 800 ml broth, homemade
• 200 ml white wine, e.g. Rivaner
• 2 small shallots
• 1 clove(s) garlic
• 4 large tomatoes, yellow, very ripe
• 1 handful of cocktail tomatoes, yellow
• 2 tsp, heaped basil, fresh
• 150 g cream cheese, low-fat
• 1 handful of Parmesan
• salt and pepper
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian, simple and delicious

Finely dice the shallots. Blanch the large tomatoes, peel them, and dice them. Gently sauté them in the oil over medium heat. Add the rice and sauté briefly until the onions are translucent and the tomatoes have dissolved. Deglaze with white wine and simmer over low heat, stirring constantly, until the rice has almost completely absorbed the liquid. Press the garlic clove and stir it into the risotto with the cream cheese. Top up with more stock until the rice is completely covered. Repeat this process until the stock is used up and the rice is tender. Stir in the Parmesan cheese and season with salt and pepper. Dice the small tomatoes and finely chop the basil. Plate the risotto and serve garnished with the basil and fresh diced tomatoes. It’s best to serve it with the same white wine that was used for cooking.