Risotto with roasted tomato and cheese

Name: risotto with roasted tomato and cheese
Total time: 35 min
Yield: 4
Ingredients: 8 tomato; 2 teaspoon dried oregano; 2 teaspoon dried Italian herbs; 3 tablespoon olive oil; 1 onion; 1 clove garlic; 200 gram risotto rice; dash White wine; 500 milliliters vegetable stock; 2 tablespoon fresh basil; 50 gram Parmesan cheese; 2 tablespoon fresh parsley

Ingredients

Directions

Preheat the oven to 200 ° C. Halve the tomatoes, sprinkle with the oregano and pepper and place them side by side on a baking sheet with the cutting edge above. Sprinkle some olive oil over it and put them in the oven for 20 minutes.
Heat the rest of the olive oil in a thick-bottomed pan and fry the onion and garlic in them without coloring them.
Add the rice and stir until the grains shine. Add a dash of white wine, if necessary, and let it stir in through the rice.
Then add a dash of broth and stir until the rice has absorbed it. Repeat until the risotto has a firm bite.
Scoop the heat source off the basil and cheese.
Serve the risotto on warm plates with the puffed tomatoes on it. Sprinkle with the parsley.
Tasty with a salad.