Tomato Risotto - Risotto al pomodoro

Tomato Risotto - Risotto al pomodoro

4.8 1.4K rating

Prep. 10 min

Total 30 min

4 portions

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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