- ½ onion, finely chopped
- 250g risottoreis
- 5 tablespoons tomato puree
- 1dl white wine
- 4dl vegetables bouillon
- 3 El Parmesan
Steam the onion with a little butter. Add rice and tomato puree and also stir and stir well. Deglaze with white wine, simmer slightly.
Always add some bouillon and simmer again, it is done until the risotto has reached the desired bite resistance.
Finally, give the Parmesan and to taste something at best.