Tomato-basil risotto with balsamic vinegar

Ingredients for 2 servings:

• 2 tbsp oil
• 2 cloves garlic, small, finely diced or pressed
• ½ tsp lemon zest
• 1 tsp lemon juice
• 160 g rice (risotto rice)
• 35 ml white wine
• 300 ml vegetable stock
• 5 tbsp tomato paste (to taste)
• 4 tsp balsamic vinegar
• 3 tbsp butter or margarine
• 3 tbsp Parmesan, freshly grated
• 3 tsp basil, chopped (or more if desired)
• some basil for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Very easy

Pour the oil into a pot and heat. Add the lemon zest and garlic, along with 1 tablespoon of tomato paste. Sauté, stirring constantly. Add the rice and stir briefly. Deglaze with the white wine and 1 teaspoon of balsamic vinegar. Add the lemon juice. Once the liquid has almost evaporated, add half of the stock and 1 tablespoon of tomato paste. Simmer over medium heat, occasionally stirring in the remaining stock and the remaining 3 tablespoons of tomato paste. Also add 2 more teaspoons of balsamic vinegar. After 20 minutes, stir in the remaining tablespoon of balsamic vinegar and add the Parmesan cheese, butter, and basil. Mix everything together again well. Garnish with a few basil leaves and serve. Tip: If you like, you can also add some peeled tomato pieces.