Tomato Risotto - Risotto al pomodoro

Tomato Risotto - Risotto al pomodoro

4.8 77 ratings

Prep. 10 min

Total 30 min

2 portions

Ingredients

Parmesan cheese cut in pieces (2 cm)
50 g
garlic clove
1
shallots halved
45 g
olive oil
20 g
risotto rice (e.g. carnaroli, Arborio)
150 g
ripe tomatoes diced (2 cm)
100 g
dry white wine
30 g
boiling water
250 g
vegetable stock cube (for 0.5 l) crumbled
½
½ heaped tsp vegetable stock paste, homemade
tomato purée
10 g
fine sea salt
¼ tsp
ground black pepper
¼ tsp
unsalted butter diced
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 602.2 mg

Protein 15.3 g

Calories 2386.5 kJ / 570.4 kcal

Fat 25.1 g

Fibre 1.6 g

Saturated Fat 10.8 g

Carbohydrates 67.5 g

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