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🍽️ Creamy Risotto with Potatoes and Tomatoes

467 kcal · 30 min · 4 servings

Ingredients

• 250 g Arborio rice
• 400 g Potatoes (waxy)
• 600 ml Vegetable broth
• 100 ml Red wine
• 8 Tomatoes
• 1 Shallot
• 1 Clove of garlic
• 2 tbsp Olive oil
• 1 tsp Oregano (dried)
• Salt
• Cayenne pepper
• 80 g Parmesan (freshly grated)

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Immediately shock the tomatoes with cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes into quarters.
5. 5. Remove the seeds from the tomatoes.
6. 6. Dice the tomatoes roughly.
7. 7. Add the tomato cubes to the vegetable broth.
8. 8. Peel the potatoes.
9. 9. Dice the potatoes roughly.
10. 10. Peel the shallot.
11. 11. Peel the garlic.
12. 12. Finely chop the shallot.
13. 13. Finely chop the garlic.
14. 14. Heat oil in a pan.
15. 15. Sauté the shallot and garlic in the hot oil.
16. 16. Add the rice to the pan.
17. 17. Stir the rice until it shines translucently.
18. 18. Deglaze the dish with red wine.
19. 19. Add the potatoes to the pan.
20. 20. Pour in the tomato broth gradually.
21. 21. Stir occasionally.
22. 22. Ensure the rice and potatoes are always covered with liquid.
23. 23. Let the rice and potatoes absorb the liquid.
24. 24. Cook until the rice and potatoes are tender.
25. 25. Add more broth if necessary.
26. 26. Stir in the oregano.
27. 27. Add half of the Parmesan.
28. 28. Season with salt.
29. 29. Season with cayenne pepper.
30. 30. Sprinkle the finished dish with the remaining Parmesan.
31. 31. Serve the risotto.

Nutrition per serving

• kcal: 467
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 70 g