Spicy mushroom risotto with fruity tomatoes, peaches and wild herbs

Ingredients for 2 servings:

• 200 g basmati rice or long grain rice
• 200 g wild mushrooms, mixed, or champignons
• 1 small onion(s), red, finely chopped
• 2 garlic cloves, finely chopped
• 4 tomatoes, chopped
• 1 small peach(s), finely chopped
• 400 ml vegetable stock
• 100 ml dry white wine
• 2 tbsp, leveled tomato paste
• 3 tbsp vegetable oil
• some sea salt
• some black pepper, freshly ground
• 2 tsp, heaped sugar
• possibly cayenne pepper or chili flakes
• some wild herbs of your choice, fresh or dried
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple and vegetarian

First, finely chop the onion and garlic cloves and sauté in a large pan with vegetable oil. Then, stir in the cleaned and sliced ​​mushrooms and cook. Then, add the sliced ​​tomatoes and peach pieces, stir well, and deglaze with white wine. Add the rice to the mixture and simmer for about 20 minutes, stirring constantly, until the rice becomes nice and thick. Add a little vegetable stock every now and then to give the vegetable and rice mixture a creamy consistency. Meanwhile, season to taste with the tomato paste, salt, pepper, sugar, and, if desired, cayenne pepper/chili. Finally, stir in the butter and let everything simmer briefly. Garnish the dish with some chopped wild herbs (I used garlic mustard and dandelion leaves). Tip: If you like, you can also sprinkle the dish with a little grated Parmesan cheese and serve.