🍽️ Creamy Risotto with Fried Tomatoes

Name: Creamy Risotto with Fried Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 600 ml vegetable broth (instant); 2 onions; 80 g butter; 200 g risotto rice; 125 ml white wine; 80 g freshly grated Parmesan; salt; pepper from the mill; 2 tbsp finely chopped herbs (basil, parsley); 200 g cherry tomatoes (on the vine); 1 tbsp olive oil; some basil

468 kcal · 30 min · 4 servings

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Ingredients

600 ml vegetable broth (instant)
2 onions
80 g butter
200 g risotto rice
125 ml white wine
80 g freshly grated Parmesan
salt
pepper from the mill
2 tbsp finely chopped herbs (basil, parsley)
200 g cherry tomatoes (on the vine)
1 tbsp olive oil
some basil

Instructions

1. Bring the vegetable broth to a boil in a small pot and keep it warm.
2. Peel the onions and cut them into very small cubes.
3. Heat 40 grams of butter in a large pot or skillet.
4. Add the rice and the onions to the hot butter.
5. Sauté the mixture over medium heat until the onions are soft and translucent.
6. Deglaze the rice with the white wine and stir until the liquid is almost completely absorbed.
7. Now, gradually pour the hot vegetable broth over the rice.
8. Stir constantly to prevent the rice from sticking.
9. Add more broth whenever the previous amount has been absorbed.
10. Cook the rice until it is al dente (firm to the bite), which takes about 20 to 25 minutes.
11. Remove the pot from the heat.
12. Stir in the remaining butter pieces and 40 grams of grated Parmesan into the hot risotto.
13. Season the risotto to taste with salt and pepper.
14. Rinse the tomatoes under running water.
15. Heat olive oil in a separate skillet.
16. Fry the tomatoes briefly over high heat until their skins start to split slightly.
17. Serve the finished risotto on plates.
18. Top it with the fried tomatoes, fresh basil leaves, and the remaining Parmesan.

Nutrition per serving

kcal: 468
Protein: 11 g · Fett/Fat: 26 g · Carbs: 42 g