Fruity tomato risotto with tomato juice

Ingredients for 2 servings:

• 400 g tomatoes, chopped
• 2 small onions
• 2 garlic cloves
• 2 tbsp olive oil
• 120 g rice, risotto
• 350 ml tomato juice
• 150 ml vegetable stock
• Sugar
• salt and pepper
• 50 g Parmesan, grated
• Parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Drain the tomatoes in a colander. Peel and dice the onions and garlic. Heat the oil in a large pot and briefly sauté the diced onions and garlic. Stir in the risotto rice with a wooden spoon or spatula and sauté briefly until translucent. Gradually stir the tomato juice into the risotto and simmer over low heat for about 20 minutes. If the risotto needs more liquid, stir in the vegetable stock a little at a time. Once the cooking time is complete, add the tomato pieces to the risotto, stir, and heat through. Season to taste with sugar, salt, and pepper. Sprinkle the tomato risotto with Parmesan cheese and parsley before serving.