Risotto of Tomatoes with Chard

40 min, easy For the tomato stock:

Sauté finely chopped onions, sugar and garlic in olive oil. Add finely diced tomatoes, salt and bay leaf spice and simmer on low heat for 15-20 min., whisk and then strain through a sieve.

For the risotto:

Heat olive oil in a saucepan, add shallots and sauté until golden. Add the risotto rice, fry briefly, then extinguish with white wine. Gradually add the hot tomato stock, stirring continuously. The risotto should never “float”, but only be well moistened. After about 7 min add salt and pepper, after 18 min add Parmesan cheese and remove saucepan from heat.

For the chard:

Sauté cleaned and chopped chard in a frying pan in hot olive oil and a pinch of sugar. Saute for about 2 min in a small amount of tomato stock.

Serve tomato risotto with chard.

Drink:

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