Tomato Risotto

Wash and trim the leek, then slice into thin rings.

Heat olive oil in a pot and gently sauté the leek over medium heat without letting it brown.

Stir in the rice and cook over low to medium heat until translucent at the edges.

Add the tomato paste, briefly fry it, then deglaze with white wine.

Gradually add hot broth while stirring regularly, and cook the frozen peas with it. Continue simmering until the rice is al dente.

Roughly dice the tomatoes. When the rice is al dente, remove the pot from the heat and season with salt and pepper.

Stir in the diced tomatoes and freshly grated Parmesan until the risotto is nicely creamy.

Fold in fried meat cubes if desired and serve the risotto immediately.