Tomato risotto

Ingredients for 4 servings:

• 1 garlic clove(s)
• 2 onions
• 1 liter vegetable stock
• 1 tbsp butter
• 1 tbsp olive oil
• 350g risotto
• 1 can tomato(s), chunky (approx. 400 g)
• ½ tsp chili, coarsely ground
• some salt and pepper
• 100 ml white wine
• 125 g mozzarella (buffalo mozzarella)
• ½ bunch basil
• 40 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

alla caprese

Peel the garlic and onions and chop finely. Heat the vegetable stock. Heat the butter and olive oil in a saucepan and sauté the onions and garlic. Add the rice and cook, stirring, until translucent. Add the tomatoes and chili, and season the risotto with salt. Pour in the white wine and let it evaporate, stirring constantly. Then gradually add enough stock to ensure the rice is always covered. Stir the rice continuously and cook for about 25 minutes, or until all the liquid is used up. Drain the mozzarella and cut into fine strips. Chop the basil, except for a few leaves for decoration. Grate the Parmesan cheese and stir in immediately after the risotto is ready. Then add the chopped basil. Season to taste with salt and pepper, garnish with the mozzarella strips and the remaining basil leaves, and serve. I make this dish at least twice a month, even in winter, because it’s a light, delicious dish that requires little preparation. My kids love it too, but I omit the white wine. The only problem is that you have to stick with rice, but it’s not a big deal.