Tomato – feta cheese – risotto

Ingredients for 6 servings:

• 1 tbsp olive oil
• 1 shallot(s)
• 1 garlic clove(s)
• 420 g rice (Arborio)
• 500 ml tomato(s), pureed
• 600 ml vegetable stock (more if needed)
• 180 g sheep’s cheese or feta cheese
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and dice the onion and garlic. Mix the passata with the vegetable stock. Heat the oil and sauté the onion and garlic over low heat. Sprinkle in the rice and sauté briefly. Deglaze with 1/4 of the tomato and vegetable stock. Once the liquid has been absorbed, gradually add the remaining tomato and vegetable stock. Stir frequently and cook the risotto for about 15 minutes until al dente. Chop the feta cheese and stir in. Melt and season with salt and pepper. Serve hot. Tip: You can also add finely chopped tomatoes or sautéed bell pepper strips at this point.