Tomato Risotto
Tomato Risotto - The Italian Caprese salad classic interpreted as risotto
Healthy, because
Even smarter
Nutritional values
Whether as an appetizer or main meal - this risotto convinces by its taste and contains a lot of calcium and vitamin B12, which are contained in the buffalo mozzarella. Calcium gives our bones stability and is involved in muscle and nerve stimulation, while vitamin B12 provides fresh blood and thus more vitality.
You can also prepare the risotto with wholemeal rice with the germ and edge layers still present. This natural rice takes a little longer to cook. But you will be rewarded with an extra portion of vitamins, minerals and fibre.
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 44.7 μg | (75 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 539 mg | (13 %) | ||
| Calcium | 404 mg | (40 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 1 ¾ cups Vegetable broth
- 1 onion
- 1 large garlic clove
- 2 Tbsps olive oil
- 4 ozs Arborio rice
- ½ cup white wine
- 16 Tomatoes (cherry)
- 6 ozs Buffalo mozzarella
- 3 sprigs Basil
- salt
- peppers
Kitchen utensils
Preparation steps
Boil the vegetable broth and keep warm.
Meanwhile, peel and finely chop onion. Peel the garlic and cut into slices.
Heat 1 tablespoon oil in a pot (18 cm/approximately 7 inch diameter) and fry the onions until translucent over medium heat, stirring. Add slices of garlic and cook briefly.
Add the rice and sauté 1 minute.
Deglaze rice with white wine bring to a boil over medium heat, stirring, until the liquid has evaporated, about 3 minutes.
Ladle in about 1/3 of the hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Meanwhile, rinse the tomatoes and remove stems.
Drain the mozzarella and cut into cubes. Rinse basil, shake dry and pluck leaves. Set some aside and cut the rest into thin strips.
5 minutes before end of rice cooking time, heat the remaining oil in a skillet and cook the tomatoes over medium heat for 2-3 minutes.
Fold the tomatoes, mozzarella and basil into the rice. Season the risotto with salt and pepper and serve immediately.
