Tomato Risotto - Risotto al pomodoro

Tomato Risotto - Risotto al pomodoro

4.8 64 évaluation
Prép. 10min
Total 30min
2 portions

Ingrédients

  • 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

Niveau

facile


Infos nut. par 1 portion

Sodium 602.2 mg
Protides 15.3 g
Calories 2386.5 kJ / 570.4 kcal
Lipides 25.1 g
Fibre 1.6 g
Graisses saturées 10.8 g
Glucides 67.5 g

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