Rice and potatoes

Ingredients for 3 servings:

• 300 g potatoes, cut into cubes
• 300 g risotto rice
• 1 large onion(s), finely chopped
• 1 small jar of white wine
• ¼ liter vegetable broth
• 60 g Parmesan, grated
• 4 tbsp tomato puree
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Rice with potatoes

Heat the oil and briefly sauté the onion. Fry the potato cubes and add about 2 tablespoons of stock. When the stock has evaporated, add the wine and cook until it has also evaporated. Add about 3 ladles of stock, the tomato sauce, and oregano, and cook for about 20 minutes, until the potatoes begin to stick to the bottom. Add the rice and cook for about a minute. Gradually add the stock (whenever the rice becomes dry or has absorbed the stock). Cook for about 20 minutes. One minute before the end, add 40g of Parmesan cheese. Serve the remaining Parmesan with the meal.