Tomato risotto from the oven

Name: tomato risotto from the oven
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion finely shredded; 4 tablespoons olive oil; 400 g risotto rice; 200 ml dry white wine; 1 liter vegetable stock from tablet; 8 tomatoes; 75 g grated mature cheese; 450 g garden peas freezer

A tasty Italian recipe. The vegetarian main course contains the following ingredients: onion (finely chopped), olive oil, risotto rice, dry white wine, vegetable stock (of tablet), tomatoes, grated cheese and garden peas (frozen).

Ingredients

Directions

Preheat the oven to 175 ° C.
Fry onion in 2 tbsp oil in frying pan.
Add rice and fry until all the grains are translucent.
Add wine and have it picked up by rice.
Add vegetable stock in portions and risotto gently in about 20 minutes, without lid on pan.
Meanwhile, cut tomatoes into pieces and put them on greased baking sheet.
Sprinkle with oil and sprinkle with salt and pepper.
Spread cheese over tomatoes and roast tomatoes for approx.
15 to 20 minutes, until cheese is golden brown.
Last 5 min.
Stir frozen peas with risotto.
Serve risotto with roasted tomatoes..