🍽️ Creamy Red Risotto with Thyme and Parmesan

Name: Creamy Red Risotto with Thyme and Parmesan
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 4 tomatoes; 2 sprigs thyme; 50 g dried tomatoes in oil; 100 g parmesan (1 piece); 2 tbsp olive oil; 250 g risotto rice; 1 tbsp tomato paste; 200 ml dry white wine; 750 ml vegetable broth; salt; pepper

458 kcal · 30 min · 4 servings

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Ingredients

1 onion
4 tomatoes
2 sprigs thyme
50 g dried tomatoes in oil
100 g parmesan (1 piece)
2 tbsp olive oil
250 g risotto rice
1 tbsp tomato paste
200 ml dry white wine
750 ml vegetable broth
salt
pepper

Instructions

1. Peel the onion and cut it into very small cubes.
2. Wash the fresh tomatoes, remove the hard stem ends, and dice the flesh.
3. Wash the fresh thyme sprigs, shake them dry, and chop the leaves finely.
4. Drain the oil-packed sun-dried tomatoes and chop them as well.
5. Grate the Parmesan cheese finely and set it aside.
6. Heat the oil in a large pan or pot.
7. Sauté the onion cubes over medium heat until they are soft and translucent.
8. Reduce the heat and stir in the risotto rice until it also begins to shine slightly.
9. Stir in the tomato paste and deglaze the pan with the white wine.
10. Add the fresh tomato cubes.
11. Pour the vegetable broth in slowly and in small amounts while stirring constantly.
12. Continue cooking the rice until it is al dente and the mixture looks creamy.
13. Fold in the chopped fresh thyme leaves and the chopped sun-dried tomatoes.
14. Stir in the grated Parmesan until it has melted.
15. Season the risotto to taste with salt and pepper at the end.

Nutrition per serving

kcal: 458
Protein: 14 g · Fett/Fat: 17 g · Carbs: 53 g