Tomato risotto with fresh tomatoes

Ingredients for 5 servings:

• 4 large tomatoes
• 6 tbsp olive oil
• 2 m.-large onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 500 g risotto rice
• 2 tbsp tomato paste
• 100 ml red wine
• 1 ½ liters vegetable broth
• 200 g Gruyère or Sbrinz, freshly grated
• 100 ml cream
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Rice with tomatoes and cheese, tastes very good with grilled meat

Bring a pot of water to a boil. Make a cross-shaped incision on the top of the tomatoes, briefly place them in the hot water, and then quickly rinse them in cold water. Peel the tomatoes, cut into quarters, remove the stems and seeds, then cut into small cubes. Discard the water and dry the pot. Heat the olive oil in it. Add the onions and garlic and sauté briefly, stirring occasionally. Add the rice and sauté until translucent. Add the tomato paste and mix well. Deglaze with the red wine, stir briefly, and bring to a boil. Immediately add 1 liter of vegetable stock to the rice. Cook for 2 minutes, then stir in the diced tomatoes and cook everything slowly until tender. Add more of the remaining stock occasionally. Just before the rice is cooked, mix in the cheese and cream well, and finally season well with salt and pepper.