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🍽️ Creamy Tomato Risotto in the Oven

561 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 4 tomatoes
• 200 g risotto rice
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 150 ml dry white wine
• 500 ml poultry broth (or vegetable broth)
• 75 g grated parmesan
• 1 egg yolk
• 2 tbsp freshly chopped basil
• salt
• pepper (from the mill)
• olive oil (for the ramekins)
• basil (for garnishing)

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Wash the tomatoes thoroughly.
3. 3. Cut the tomatoes into quarters.
4. 4. Remove the hard seeds and stems from the tomatoes.
5. 5. Cut the tomato flesh into small cubes.
6. 6. Heat two tablespoons of oil in a large pan.
7. 7. Add the onion cubes and the rice to the hot pan.
8. 8. Fry the onions and rice until they become slightly translucent.
9. 9. Stir the tomato paste into the onion-rice mixture.
10. 10. Deglaze the pan with white wine.
11. 11. Add the chopped tomatoes to the pan.
12. 12. Pour the broth into the rice gradually.
13. 13. Stir constantly while pouring.
14. 14. Let the rice cook for 15 to 20 minutes.
15. 15. Check the consistency of the rice.
16. 16. The rice should be al dente, but not too soft.
17. 17. Adjust the amount of broth if necessary.
18. 18. Turn off the stove.
19. 19. Preheat the oven to 180 degrees Celsius fan-forced.
20. 20. Stir the grated Parmesan into the rice mixture.
21. 21. Mix the egg yolk into the rice.
22. 22. Finely chop the basil.
23. 23. Stir the chopped basil into the rice mixture.
24. 24. Season the rice with salt and pepper to taste.
25. 25. Take four small baking dishes.
26. 26. Grease the dishes with a little oil.
27. 27. Fill the rice mixture into the greased dishes.
28. 28. Press the rice firmly into the dishes.
29. 29. Place the dishes in the preheated oven.
30. 30. Bake the rice for about 10 minutes.
31. 31. Remove the dishes carefully from the oven.
32. 32. Let the rice cool down briefly.
33. 33. Turn the rice out of the dishes onto the plates.
34. 34. Garnish the portions with fresh basil leaves.
35. 35. Serve the risotto immediately.

Nutrition per serving

• kcal: 561
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 43 g