Tomato and mushroom risotto

Ingredients for 2 servings:

• 4 tomatoes, dried
• 400 ml vegetable stock
• 500 g tomatoes
• 1 tsp, leveled olive oil
• 2 tsp, heaped thyme, chopped
• 140 g risotto rice
• 200 g mushrooms
• 1 shallot(s), chopped
• salt and pepper

Instructions

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

simple, vegetarian

Soak the sun-dried tomatoes in 50 ml of hot stock for about 10 minutes. Peel and dice the shallot. Wash, deseed, and finely dice the tomatoes. Drain the sun-dried tomatoes, reserving the liquid and chopping it. Heat the oil in a saucepan over medium heat and sauté the diced shallots with the thyme for about 2 minutes. Add the rice and sauté briefly. Deglaze with a little stock until the rice grains are just covered and simmer for about 20 minutes, stirring regularly. Add the diced tomatoes and sun-dried tomatoes along with the liquid and cook for about 5 minutes more. Add the finely chopped mushrooms to the risotto and heat briefly. Season the tomato risotto with salt and pepper and serve.