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Tomato Risotto - Risotto al pomodoro
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- 100 g Parmesan cheese, cut in pieces (2 cm)
- 90 g shallots, halved
- 2 garlic cloves
- 40 g olive oil
- 300 g risotto rice
- 200 g ripe tomatoes, diced (2 cm)
- 60 g dry white wine
- 500 g water, boiling
- 1 vegetable stock cube (for 0.5 l)
- 20 g tomato purée
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 40 g unsalted butter, diced
- per 1 portion
- 2329 kJ / 556 kcal
- 15.3 g
- 63 g
- 26 g
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