Tomato Risotto

recipe

• Step 1
  Peel & finely mince the shallots.
• Step 2
  Heat a drizzle of olive oil in a pot, over medium heat. Add the shallots & sauté for 2-3 min, stirring.
• Step 3
  Add the risotto rice & sauté for another 2 min, stirring.
• Step 4
  Wash & slice the tomatoes into cubes.
• Step 5
  Add the chopped tomatoes into the pot & stir. Deglaze with white wine & season with salt & pepper. Stir until fully absorbed.
• Step 6
  In the meantime, prepare the stock. Combine the stock cube with 250 ml of boiling water per person.
• Step 7
  Add a ladle of stock into the pot & stir. Cover & leave to fully absorb. Repeat this step, one ladle at a time, until the end of the stock & the rice is cooked.
• Step 8
  Once the rice is cooked through, add the parmesan cheese & stir well to combine.
• Step 9
  Serve the risotto topped with parmesan shavings & fresh basil, if you have some. Enjoy !