Urmeli's quick pepper and tomato risotto with balsamic vinegar

Ingredients for 2 servings:

• 500 ml water, hot
• 1 tsp, heaped vegetable stock powder
• 1 tsp chicken bouillon (chicken bouillon powder)
• 1 m.-large leek(s)
• 2 bell peppers, red and yellow
• 6 small tomatoes (Roma tomatoes)
• 125 g risotto rice (Arborio)
• 2 tbsp clarified butter
• 50 ml balsamic vinegar
• 2 tbsp, heaped Parmesan, sliced
• herbal salt
• pepper
• 1 pinch(s) of sugar
• 5 m.-large basil leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

aromatic, quick risotto, without alcohol and still delicious

For the rice, mix the hot water with the vegetable stock and chicken bouillon powder. Finely dice the spring onions. Also dice the bell peppers and tomatoes. Heat 1 tablespoon of clarified butter in a large pan and fry the diced onions, then add the rice and sauté until translucent. Deglaze with the balsamic vinegar, wait a moment until the vinegar has dissipated, then add all the stock, cover, and simmer gently for about 10 minutes. Now add the diced tomatoes, season with salt and pepper, and simmer gently for another 20 minutes, stirring occasionally. While the rice is cooking, heat 1 tablespoon of clarified butter in another pan and fry the diced bell peppers over low heat until soft and nicely browned, about 15-20 minutes. Then add salt and pepper and remove from the heat. About 5 minutes before the rice is finished cooking, add the diced bell peppers, finely chop the basil leaves with scissors, add them, and stir in the Parmesan cheese. Mix everything well and season again with salt, pepper, and sugar. I used very ripe bell peppers that were already quite shriveled, which worked very well.