Gorgonzola risotto with tomatoes and celery

Ingredients for 2 servings:

• 200 g risotto rice
• 1 onion(s)
• ½ bunch celery
• 1 can of tomatoes, chopped
• ½ liter vegetable broth
• 100 ml white wine
• 1 ½ tsp oregano
• 1 ½ tsp marjoram
• salt and pepper
• 1 garlic clove(s) or 1 tsp garlic powder
• 1 pack of Gorgonzola or 200 g Parmesan, freshly grated
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Fish goes well with it

First, dice the onion and finely chop the celery. Heat a little oil in a pan, add the onion, and fry until translucent. Add the rice and toast it slightly, then deglaze with the white wine and reduce. Add a little of the cheese and stir into the rice. Gradually add the vegetable stock, stirring constantly. Then add the tomatoes and celery and mix with the rice, stirring constantly. When some of the liquid has evaporated, add the remaining cheese and stir until the cheese has melted. Finally, season to taste. Serve with fried fish, such as pollock fillet.