Corgeat
Tomato Risotto
MainItalianVegetarianCreamy
1h50
6 Servings
2211 kcal
5.59€
Nutritional values
369
kcal
9.6g
Prot.
56.7g
Carbs
9.8g
Fat
Per serving · 0.93€/Per serving
Ingredients (12)
| Ingredient | Quantity | kcal | Price |
|---|---|---|---|
| Rice | 370g | 1351 | 0.74€ |
| Tomato | 375g | 68 | 0.94€ |
| Scallion | 60g | 19 | 0.30€ |
| Onion | 100g | 40 | 0.18€ |
| Parmesan | 60g | 259 | 1.20€ |
| Vegetable Broth | 500g | 50 | 1.25€ |
| White Wine | 100g | 82 | 0.50€ |
| Heavy Cream | 30g | 102 | 0.14€ |
| Peanut Oil | 14g | 124 | 0.08€ |
| Olive Oil | 13g | 115 | 0.17€ |
| Ground White Pepper | 1g | 3 | 0.08€ |
| Salt | 6g | 0 | 0.01€ |
| Total | 1629g | 2211 | 5.59€ |
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