Greek Risotto

For the Greek risotto, peel and chop the onion. Put olive oil and onion in an unperforated container and cover with foil.

Steam for 10 minutes at 100° C (or sauté briefly on the stove).

Blanch tomatoes in steamer for 2 minutes, remove skin and stalk and cut into cubes.

Now add tomato cubes and risotto rice to the onion, pour soup and lemon juice, add a little salt and steam at 100° C for 20 minutes.

Then cut or break feta cheese into small pieces and stir into the risotto together with the olives, steam for another 2 minutes.

Stir vigorously, season with salt and pepper and serve hot with freshly plucked basil leaves.

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