Tomato Risotto (summer)

Name: Tomato Risotto (summer)
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 100 g Parmesan cheese; 2 garlic cloves; 90 g shallots; 40 g olive oil; 300 g risotto rice; 200 g ripe tomatoes; 60 g dry white wine; 500 g boiling water; 1 heaped tsp vegetable stock paste, homemade; ½ tsp fine sea salt; ¼ tsp ground black pepper; 20 g tomato purée; 40 g unsalted butter

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Prep. 10 min

Total 30 min

4 portions

Ingredients

Parmesan cheese cut in pieces (2 cm)
100 g
vegetarian hard cheese, cut in pieces (2 cm)
garlic cloves
2
shallots halved
90 g
olive oil
40 g
risotto rice (e.g. carnaroli, Arborio)
300 g
ripe tomatoes diced (2 cm)
200 g
dry white wine (see tip)
60 g
boiling water
500 g
vegetable stock paste, homemade (see tip)
1 heaped tsp
1 vegetable stock cube (for 0.5 l), crumbled
fine sea salt
½ tsp
ground black pepper
¼ tsp
tomato purée
20 g
unsalted butter diced
40 g