← All recipes

🍽️ Tomato Risotto with Mediterranean Vegetables

689 kcal · 30 min · 4 servings

Ingredients

• Shallots 1 pc.
• Garlic cloves 1 pc.
• Thyme, fresh 10 g
• Vegetable broth 500 ml
• Tomatoes, pureed 500 g
• Butter 4 tbsp
• Risotto rice 300 g
• White wine, dry 100 ml
• Cherry tomatoes 350 g
• Pepper, red 1 pc.
• Zucchini 1 pc.
• Eggplants 1 pc.
• Olive oil 5 tbsp
• Honey 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Parmesan 100 g

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Finely dice the shallot and the garlic.
3. 3. Wash the thyme.
4. 4. Strip the thyme leaves from the stems.
5. 5. Pour the vegetable broth and the puréed tomatoes into a medium-sized pot.
6. 6. Bring the broth with the tomatoes to a boil.
7. 7. Keep the broth warm.
8. 8. Heat 1 tablespoon of butter in a large pot over medium heat.
9. 9. Sauté the shallot in it for about 2 minutes until it becomes translucent.
10. 10. Add the risotto rice.
11. 11. Add half of the thyme.
12. 12. Add half of the garlic.
13. 13. Sauté everything together while stirring for about 1 to 2 minutes.
14. 14. Deglaze the risotto with wine.
15. 15. Let the wine evaporate almost completely.
16. 16. Pour in 1 to 2 ladles of the warm tomato broth.
17. 17. Cook the risotto al dente for about 20 minutes, stirring frequently.
18. 18. Add more tomato broth as needed.
19. 19. Make sure the risotto is always lightly covered with liquid.
20. 20. Wash the vegetables.
21. 21. Halve the bell pepper.
22. 22. Remove the core and seeds from the bell pepper.
23. 23. Cut the bell pepper into coarse pieces.
24. 24. Remove the stem from the zucchini.
25. 25. Cut the zucchini into coarse pieces.
26. 26. Remove the stem from the eggplant.
27. 27. Cut the eggplant into coarse pieces.
28. 28. Heat olive oil in a frying pan over medium to high heat.
29. 29. Fry the vegetables in it for about 8 minutes.
30. 30. Add the remaining thyme to the vegetables.
31. 31. Add the remaining garlic to the vegetables.
32. 32. Add the honey to the vegetables.
33. 33. Toss the vegetables briefly.
34. 34. Season the fried vegetables with salt and pepper.
35. 35. Grate the Parmesan finely.
36. 36. Stir in 3 tablespoons of butter into the risotto.
37. 37. Add the grated Parmesan to the risotto.
38. 38. Season the risotto well with salt and pepper.
39. 39. Serve the tomato risotto on plates.
40. 40. Serve the risotto with the fried Mediterranean vegetables.

Nutrition per serving

• kcal: 689
• Protein: 14 g · Fett/Fat: 39 g · Carbs: 72 g