Vegetable risotto with feta and tomatoes

Ingredients for 2 servings:

• 1 small onion(s)
• 2 small garlic cloves
• 10 g butter
• 100 g risotto rice
• 200 g zucchini
• 1 small bell pepper(s), yellow
• 60 g cherry tomatoes
• 20 g butter
• 20 g Parmesan
• 200 ml tomatoes, pureed
• 500 ml vegetable broth, hot
• 60 g feta cheese
• salt and pepper
• oregano

Instructions

Working time approx. 10 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 33 minutes

vegetarian

Peel the onion and garlic. Dice the onion and press the garlic. Wash all the vegetables thoroughly, dice the zucchini and peppers, and halve the tomatoes. Sauté the onion and garlic in a pan with the butter until translucent. Then add the risotto rice and sauté until the rice is no longer whitish. Deglaze with a splash of stock. Add more stock, ladleful by ladleful, for about 10 minutes, letting it absorb, and then add more. Stir, stir, stir! Add the small zucchini cubes and the passata, and continue to add more stock, ladleful by ladleful, for about another 10 minutes. Then remove from the heat, add the Parmesan cheese and butter, and fold in lightly. Add the peppers and cherry tomatoes, cover, and let stand for about 3 minutes. Mix everything together again, crumble the feta, and spread it over the risotto.