Tomato Risotto
Tomato Risotto - Creamy Italian-style rice indulgence.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 598 mg | (15 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 onion
- 4 Tomatoes
- 1 pc Parmesan (50 grams)
- 4 Tbsps olive oil
- 250 grams Arborio rice
- 1 Tbsp Tomato paste
- 200 milliliters dry white wine
- 750 milliliters Vegetable broth
- salt
- peppers
- 300 grams Cherry tomatoes (red and yellow)
- 2 scallions
Preparation steps
Peel the onion and finely chop. Rinse the tomatoes, cut out the stems and cut into cubes. Grate the Parmesan.
Heat 2 tablespoons oil in a pan. Saute the onion over medium heat until soft. Reduce heat, add rice and sauté well. Stir in the tomato paste and deglaze with wine.
Add the tomatoes. Gradually pour in the broth while stirring and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente and creamy, about 30 minutes, stirring frequently. Stir the Parmesan into risotto and season with salt and pepper.
Rinse the cherry tomatoes and scallions just before the end of cooking. Cut the scallions diagonally into pieces. Heat the remaining oil in another pan. Sauté the tomatoes and scallions 2-3 minutes. Season with salt and pepper.
Divide the risotto among 4 bowls and top with the tomato and scallion mixture.
