Tomato risotto

Ingredients for 2 servings:

• 1 onion(s)
• 125 g cherry tomatoes
• 3 tsp balsamic vinegar
• 1 garlic clove(s)
• 125 g rice (risotto rice)
• 1 tbsp olive oil
• 500 ml vegetable stock
• 1 pinch(s) of salt and pepper
• ½ bunch rocket
• 1 tbsp Parmesan, grated
• 2 tbsp Parmesan, sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

super delicious

Dice the onion and marinate it in balsamic vinegar with the cherry tomatoes. Crush the garlic clove and sauté it with the risotto rice in olive oil until translucent. Gradually add the vegetable stock. Add the tomato and onion mixture. Season with salt and pepper. Cook for about 15 minutes, stirring frequently. Trim and chop the arugula, and add it. Fold in the grated Parmesan cheese. Season with salt and pepper to taste. Sprinkle with shaved Parmesan cheese before serving.