Tomato and mozzarella risotto

Ingredients for 2 servings:

• 160 g risotto rice
• 2 shallots
• 1 garlic clove(s)
• 400 ml vegetable broth, hot
• 100 ml white wine
• 1 can tomatoes, chopped
• 1 ball of mozzarella
• 1 tbsp butter
• 10 cherry tomatoes
• 10 basil leaves
• 1 tbsp olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel and finely dice the shallots and garlic. Heat a little olive oil in a pan and lightly sauté the shallots and garlic. Add the rice, stir, and cook until slightly translucent. Then stir in the chopped tomatoes. Gradually add the vegetable stock and wine to the risotto, adding enough to just cover each serving. Simmer gently, stirring regularly and adding more liquid as the rice absorbs it. Halve the cherry tomatoes and dice the mozzarella. Stir into the risotto shortly before the end of the cooking time. Season with pepper and a little salt, if desired. Stir in the butter. Finely chop the basil. Serve the risotto with the basil. If you like, add fresh tomatoes.