Risotto with peppers and tomatoes

Ingredients for 4 servings:

• 2 onions
• olive oil
• 250 g rice, risotto rice (Aborio)
• 100 ml white wine
• 1 liter vegetable broth
• 3 large tomatoes
• 1 bell pepper(s), red
• 30 g butter
• 150 g grated cheese (e.g. Emmental)
• 25 g basil, finely chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian

Finely chop the onions and fry them in olive oil in a large pot. Then add the rice. Stir until it is nicely shimmering all over. Deglaze with the white wine. Gradually add a ladleful of vegetable stock, stirring constantly. Wait until the liquid is absorbed. Continue adding liquid until the rice is cooked al dente (takes about 20-25 minutes). In the meantime, wash the peppers, remove the insides, and cut into short strips. Fry them in a pan with olive oil. Wash the tomatoes and remove the stems. Dice the tomatoes and add them to the peppers. Fry briefly. Add the vegetables to the cooked rice and mix well. Stir in the butter and cheese. Add the basil and season the risotto with salt and pepper.