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Tomato Risotto - Risotto al pomodoro

Tomato Risotto - Risotto al pomodoro
4.8 1.4K rating
Prep. 10 min
Total 30 min
4 portions
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Ingredients

  • Parmesan cheese cut in pieces (2 cm)
    100 g
  • garlic cloves
    2
  • shallots halved
    90 g
  • olive oil
    40 g
  • risotto rice (e.g. carnaroli, Arborio)
    300 g
  • ripe tomatoes diced (2 cm)
    200 g
  • dry white wine
    60 g
  • boiling water
    500 g
  • vegetable stock cube (for 0.5 l) crumbled
    1
    1 heaped tsp vegetable stock paste, homemade
  • tomato purée
    20 g
  • fine sea salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • unsalted butter diced
    40 g

Difficulty

easy

Nutrition per 1 portion

Sodium 602.2 mg
Protein 15.2 g
Calories 2384.5 kJ / 569.9 kcal
Fat 25.1 g
Fibre 1.5 g
Saturated Fat 10.8 g
Carbohydrates 67.4 g

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