Corgeat 
Tomato Risotto
1h50 369 kcal 5.57€
MainItalianVegetarianCreamy
Servings
Ingredients 12
| Ingredient | Quantity |
|---|---|
| Rice 1351 kcal0.74€ | 370g (2 cups) |
| Tomato 68 kcal0.94€ | 375g (3 pieces) |
| Scallion 19 kcal0.30€ | 60g |
| Onion 40 kcal0.18€ | 100g (0.7 pieces) |
| Parmesan 259 kcal1.20€ | 60g (6 tbsp) |
| Vegetable Broth 50 kcal1.25€ | 500g |
| White Wine 82 kcal0.50€ | 100g |
| Heavy Cream 102 kcal0.14€ | 30g |
| Peanut Oil 124 kcal0.08€ | 14g |
| Olive Oil 115 kcal0.17€ | 13g (1 tbsp) |
| Ground White Pepper 3 kcal0.08€ | 1g |
| Salt 0 kcal0.01€ | 6g (1 tsp) |
| Total 2211 kcal5.57€ | 1629 g |
Instructions
1
Roast tomato quarters drizzled with olive oil in the oven at 150°C for 50 minutes
2
Mince the onion and scallion, then sauté them in peanut oil without coloring
3
Stir in the rice until translucent, deglaze with white wine, and gradually add hot vegetable broth while stirring
4
Once the rice triples in volume, stir in the heavy cream and parmesan, and season with salt until creamy
5
Serve the risotto topped with roasted tomato and white pepper
Meal summary
Prep time
30min
Cook time
1h20
Servings
6
Per serving
0.93€
Nutritional values
Calories
369
2211 Total
Protein9.6g
Carbohydrates56.7g
Fats9.8g