Tomato risotto

Prep time: 40 min
Yield: 2
Ingredients: 150.0 g Risotto rice; 3.0 Tbsp grated Sbrinz; 3.0 Tbsp Tomato puree; 3.0 Tbsp Mascarpone; 2.0 Tbsp Oregano, finely chopped; 4.0 dl Vegetable bouillon; 1.0 dl White wine (optional); 2.0 Pcs. Tomatoes, finely diced; 1.0 Pcs. Garlic clove, pressed; 0.5 Pcs. Onion, finely chopped; Butter for steaming; Oregano to garnish; Salt

Preparation: 40 minutes

Difficulty: Medium

Main course

Ingredients

People

Ingredients

150 g

Risotto rice

3 Tbsp

grated Sbrinz

3 Tbsp

Tomato puree

3 Tbsp

Mascarpone

2 Tbsp

Oregano, finely chopped

4 dl

Vegetable bouillon

1 dl

White wine (optional)

2 Pcs.

Tomatoes, finely diced

1 Pcs.

Garlic clove, pressed

0.5 Pcs.

Onion, finely chopped

Butter for steaming

Oregano to garnish

Salt

Preparation

1.
Sauté the garlic and onion in butter.
2.
Sauté the rice and tomato puree briefly and then deglaze with wine or stock and reduce.
3.
Gradually pour in the hot stock and cook for 15-20 minutes until al dente, stirring constantly.
4.
Mix in the mascarpone, oregano, tomatoes and Sbrinz.
5.
Heat everything and season with pepper.
6.
Garnish with oregano.
7.
Stir in the butter and cheese and season to taste.

Ingredients

Ingredients

Preparation

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