Tomatoes Stuffed with Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 red chili pepper
- 1 shallot
- 1 garlic clove
- 100 grams button Mushroom
- 2 Tbsps butter
- 300 grams Arborio rice (such as, Arborio)
- 200 milliliters dry white wine
- 800 milliliters Vegetable broth
- 1 Tbsp olive oil
- 8 Tomatoes
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
Preparation steps
Rinse, trim and chop the chile pepper. Peel and finely chop the shallot and garlic. Trim the mushrooms and cut into slices.
Add some butter to a pan and sauté the mushrooms. Remove from the pan and add the shallots, chile pepper and garlic. Sauté for 1-2 minutes until translucent.
Mix in the rice and pour in the wine. Gradually pour in the broth while stirring constantly. Simmer for about 15 minutes until light and creamy. The rice should still have plenty of bite.
Rinse the tomatoes, cut off a lid and carefully scoop out the flesh. Place the tomatoes in a greased baking pan.
Preheat the oven to 200°C (approximately 400ºF).
Add the mushrooms, the remaining butter and the Parmesan to the risotto. Season with salt and pepper and spoon into the tomatoes.
Replace the lid and drizzle with the remaining oil.
Bake in the oven for about 20 minutes.
