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

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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

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

Ingredients

Preparation

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