Ingredients for 4 people:
600 ml vegetable stock (instant)
2 onions
80 g butter
200 g risotto rice
125 ml white wine
80 g freshly grated Parmesan
Salt, ground pepper
2 tbsp finely chopped herbs (e.g. basil, parsley)
200 g cherry tomatoes (on the vine)
1 tbsp olive oil
a few basil leaves
Preparation:
1. Bring the stock to the boil. Peel and chop the onions. Heat 40 g butter in a saucepan. Sauté rice and onions until translucent. Deglaze with white wine and gradually add the vegetable stock, stirring, until the rice is cooked (approx. 20-25 minutes). Stir in the remaining butter in pieces and 40 g Parmesan cheese. Season with salt and pepper.
2. Rinse the tomatoes. Heat the olive oil in a pan and fry the tomatoes briefly over a high heat until the skin bursts easily. Mix the risotto with the tomatoes, basil leaves and the remaining Parmesan cheese.
Preparation time approx. 35 minutes
Nutritional values per serving approx.:
Calories: 445
Joule: 1865
Protein: 10,7 g
Fat: 26,5 g
Carbohydrates: 41 g
(FoodCentrale by ddp images)
