Tomato and basil risotto with mozzarella

Ingredients for 3 servings:

• 250 g risotto rice
• 1 liter broth, strong
• 1 ball of mozzarella, diced
• 1 clove(s) garlic, chopped
• 1 small onion(s), diced
• 1 class can/n Tomato paste, approx. 80 g
• e.g. basil
• e.g. Parmesan, freshly grated
• 1 tbsp olive oil

Instructions

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

Bring the stock to a boil in a saucepan and keep warm. Heat the olive oil in a saucepan and sauté the onion until translucent. Add the rice and chopped garlic clove and sauté until the rice is translucent, taking care that the heat is not too high and nothing burns. Now add the small can of tomato paste and mix well. Then gradually add the hot stock, a ladleful at a time. The rice should have time to absorb the liquid each time. The rice is cooked when it is still slightly firm to the bite – at this point, stop adding stock. Season the risotto with Parmesan and basil, if desired. Finally, fold in the mozzarella cubes and immediately serve.