🍽️ Creamy Tomato Risotto

Name: Creamy Tomato Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g Risotto rice (Vialone or Arborio rice); 6 tbsp Olive oil; 6 Tomatoes in oil; 1 Onion; 2 Garlic cloves; 2 tbsp Basil; 1 l Meat broth; 3 tbsp Pine nuts; 1 tbsp Butter

558 kcal · 30 min · 4 servings

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Ingredients

350 g Risotto rice (Vialone or Arborio rice)
6 tbsp Olive oil
6 Tomatoes in oil
1 Onion
2 Garlic cloves
2 tbsp Basil
1 l Meat broth
3 tbsp Pine nuts
1 tbsp Butter

Instructions

1. Peel the garlic clove and chop it very finely.
2. Take the tomatoes out of the can, let them drain well, and cut them into small cubes.
3. Peel the onion and cut it into small pieces.
4. Heat the oil in a pot.
5. Add the onions and garlic to the pot and sauté them until they are soft and translucent.
6. Add the rice and fry it briefly until it looks slightly glassy.
7. Add the dried tomatoes to the pot.
8. Deglaze everything with a generous splash of hot vegetable broth.
9. Let the mixture simmer over medium heat and stir until the liquid has almost completely evaporated.
10. Add another splash of broth.
11. Let the broth reduce while stirring constantly.
12. Repeat steps 10 and 11 repeatedly until the rice is cooked.
13. Make sure there is always only enough broth in the pot to just cover the rice.
14. Serve the risotto on the caps of large mushrooms if desired.
15. Add some fresh tomato sauce and fresh arugula as a topping.

Nutrition per serving

kcal: 558
Protein: 11 g · Fett/Fat: 25 g · Carbs: 72 g