Simple tomato risotto

Ingredients for 4 servings:

• 500 g risotto rice
• 2 onions, finely diced
• 2 tomatoes, fresh, diced
• 3 tbsp olive oil
• 10 tomatoes, dried, finely chopped
• 2 cloves garlic, very finely chopped
• 400 ml white wine
• 700 ml vegetable stock
• salt and pepper
• oregano
• 1 tsp, levelled sugar
• 2 tbsp tomato paste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

First, heat the olive oil and sauté the onions, sun-dried tomatoes (I usually use those without oil, but pickled ones work too), and garlic. Then add the risotto rice and sauté until slightly translucent. Then add the tomato paste and sugar and fry briefly (do not let them blacken), then deglaze with a splash of white wine. Now gradually add the white wine, followed by the vegetable stock, and cook the risotto over low heat, stirring constantly (the amount of liquid can vary greatly depending on the type of risotto and the heat setting you use, so just adjust it yourself). Just before the risotto is ready, add the fresh tomatoes and cook for about 5-10 minutes. Season with salt, pepper, and oregano, and you’re done. Goes well with lamb, but also with any other nice piece of meat or simply a tasty salad. Depending on the side dish, I also recommend – for strong meat: add 50 g of Parmesan and 3 tbsp of olive oil – for meat with a milder taste: add 50 g of mascarpone – for fish: heat a little lemon zest and a handful of capers in 30 g of butter and froth them up, then add them to the riotto.