Risotto with tomato algea tartar

Ingredients

• 70 g Lauenroth Tomato-Algea Tartar
• 40 g onions
• 25 g butter
• 300 g risotto rice
• 70 ml white wine (optional)
• 700 ml vegetable broth
• 6 cherry tomatoes

Serves 2

• Cut the onions into little chunks and sauté them in butter for 2-3 minutes
• Add rapeseed oil and risotto rice and sauté for another 2-3 minutes
• Add the white wine and boil it down for 3-4 minutes
• Add the vegetable broth and let it simmer for about 12-15 minutes
• Turn down the heat and add tomato algae tartar as well as the tomato quarters, stir it and let it steep for about 3 Minutes

Bon appetit!