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🍽️ Creamy Risotto with Tomato and Parmesan

439 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 2 tbsp olive oil
• 300 g risotto rice
• 200 ml white grape juice
• 250 g pureed tomatoes (can)
• 600 ml vegetable broth
• 30 g parmesan (1 piece)
• 20 g parsley (1 bunch)
• 60 g crème fraîche (3 tbsp)
• salt
• pepper

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Finely chop the shallot and the garlic.
3. 3. Heat the oil in a pot.
4. 4. Sauté the shallot and garlic until translucent over medium heat.
5. 5. Add the rice to the pot.
6. 6. Briefly sauté the rice over low heat.
7. 7. Deglaze the rice with the juice.
8. 8. Stir until the juice is completely absorbed.
9. 9. Add the tomatoes.
10. 10. Add enough broth to just cover the rice.
11. 11. Stir until the broth is absorbed.
12. 12. Repeat adding broth and stirring until the rice is cooked.
13. 13. Grate the Parmesan cheese.
14. 14. Wash the parsley.
15. 15. Shake the parsley dry.
16. 16. Chop the parsley.
17. 17. Stir the crème fraîche and Parmesan into the finished risotto.
18. 18. Season the risotto with salt and pepper.
19. 19. Sprinkle the freshly chopped parsley over the risotto.
20. 20. Serve the risotto.

Nutrition per serving

• kcal: 439
• Protein: 10 g · Fett/Fat: 12 g · Carbs: 71 g