Tomato Risotto - Risotto al pomodoro

Name: Tomato Risotto - Risotto al pomodoro
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 100 g Parmesan cheese; 2 garlic cloves; 90 g shallots; 40 g olive oil; 300 g risotto rice; 200 g ripe tomatoes; 60 g dry white wine; 500 g boiling water; 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

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Schwierigkeitsgrad einfach

Arbeitszeit 10 Min

Gesamtzeit 30 Min

Portionen 4 portions

Zutaten

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

Nährwerte: pro 1 portion
Brennwert: 2384.5 kJ / 569.9 kcal
Eiweiß: 15.2 g
Kohlenhydrate: 67.4 g
Fett: 25.1 g
gesättigte Fettsäuren: 10.8 g
Ballaststoffe: 1.5 g
Natrium: 602.2 mg