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🍽️ Creamy Risotto with Fresh Tomatoes

461 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 4 tomatoes
• 50 g Parmesan (1 piece)
• 4 tbsp olive oil
• 250 g risotto rice
• 1 tbsp tomato paste
• 200 ml dry white wine
• 750 ml vegetable broth
• salt
• pepper
• 300 g cherry tomatoes (red and yellow)
• 2 spring onions

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Wash the tomatoes and cut out the hard stem ends.
3. 3. Cut the tomatoes into small cubes as well.
4. 4. Grate the Parmesan finely.
5. 5. Heat two tablespoons of oil in a large pan.
6. 6. Sauté the onion cubes over medium heat until they are soft and translucent.
7. 7. Reduce the heat and add the rice to the pan.
8. 8. Stir the rice continuously until it also appears translucent.
9. 9. Stir the tomato paste into the rice.
10. 10. Deglaze the mixture with the wine.
11. 11. Add the diced tomatoes to the rice mixture.
12. 12. Pour in the broth gradually while stirring constantly.
13. 13. Continue cooking the risotto until the rice is al dente and the texture is creamy.
14. 14. This cooking process takes approximately 30 minutes.
15. 15. Stir the grated Parmesan into the finished risotto.
16. 16. Season the risotto finally with salt and pepper.
17. 17. Wash the cherry tomatoes and spring onions shortly before the end of the cooking time.
18. 18. Clean the spring onions and cut them diagonally into small pieces.
19. 19. Heat the remaining oil in a separate pan.
20. 20. Sauté the cherry tomatoes and spring onions in it for two to three minutes.
21. 21. Season the vegetable mixture with salt and pepper.
22. 22. Divide the risotto among four bowls.
23. 23. Top with the sautéed tomato and spring onion mixture.

Nutrition per serving

• kcal: 461
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 55 g