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🍽️ Caprese Risotto with Toasted Almonds

460 kcal · 30 min · 4 servings

Caprese Risotto with Toasted Almonds Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Toast the almonds in a non-stick pan without added fat over medium heat for about 4 minutes.
  2. 2. Remove the toasted almonds from the pan and set them aside on a plate.
  3. 3. Prepare the vegetable broth according to the package instructions and keep it warm.
  4. 4. Cut the onions and garlic in half.
  5. 5. Peel the onions and garlic.
  6. 6. Finely chop the peeled onions and garlic cloves.
  7. 7. Heat 1 tablespoon of olive oil in a pot over medium heat.
  8. 8. Add the chopped onions and garlic to the pot and sauté for approx. 3 minutes.
  9. 9. Add the tomato paste and sauté it for approx. 1 minute.
  10. 10. Add the rice to the pot and continue to sauté for approx. 1 minute.
  11. 11. Deglaze the rice with a ladle of the warm vegetable broth.
  12. 12. Let the risotto simmer over low heat and stir it regularly.
  13. 13. Add more broth gradually so that the rice remains slightly covered.
  14. 14. Simmer the risotto for about 20 minutes until the rice is cooked.
  15. 15. Tear the mozzarella into coarse pieces in the meantime.
  16. 16. Wash the tomatoes thoroughly.
  17. 17. Cut the washed tomatoes in half.
  18. 18. Rinse the basil and shake it dry.
  19. 19. Pluck the basil leaves from the stems.
  20. 20. Heat 1 tablespoon of olive oil in a pan over medium heat.
  21. 21. Fry the tomato halves in the pan for approx. 4 minutes.
  22. 22. Season the tomatoes with salt, pepper, sugar, and oregano.
  23. 23. Fold the toasted almonds into the finished risotto.
  24. 24. Finally, adjust the seasoning of the risotto with salt, pepper, and sugar.
  25. 25. Divide the risotto onto plates.
  26. 26. Top with the fried tomatoes, mozzarella, and basil.
  27. 27. Serve the Caprese risotto immediately and enjoy your meal!

Nutrition per serving