I guess my son is growing up. Until now he has complained at mealtimes: it's too sweet, too salty, too hot, too orange, too ... Always something was "too". Recently, he has fussed a bit less. I don't miss it, but it feels weird when my son is happy to eat his dinner and even has some more. It warms my heart.

It sounds like a fairy tale, but it was true when I prepared tomato risotto for dinner. It was really yummy.

Ingredients (for 4 people):
200 g of rice arborio
2 anchovy fillets
1l of vegetarian bouillon
1 big onion
500ml of tomato passata
2 cloves of garlic
200ml of dry white wine
3 tablespoons of butter
3 tablespoons of parmesan

Dice the onion and garlic. Melt one tablespoon of butter in a pan and fry the chopped onion, garlic and anchovy fillets in it. Add the tomato passata and fry for a while until the anchovy fillets are well cooked. Add the bouillon and boil for 5-7 minutes.
Melt one tablespoon of butter in a saucepan with a heavy bottom and fry the rest of the vegetables. Add the rice and fry until the seeds are glazy. Pour in the wine and boil until the wine evaporates. Add half a glass of the tomato bouillon and boil the rice. Wait until the rice soaks up the portion of the bouillon before you pour in the next one. Boil the risotto for 15-18 minutes, topping up with the bouillon. Turn off the heat, wait a while and add the rest of the butter, 3 tablespoons of the parmesan and mix it in. If necessary, spice up the risotto with salt and pepper. Sprinkle with the parmesan before serving.

Enjoy your meal!

Try also:
Lemon-peppermint risotto with salmon
Kaszotto with the asparagus spears and dried tomatoes
Asparagus risotto – one serving is too little