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🍽️ Tomato Risotto with Fresh Arugula Salad

398 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• cherry tomatoes mix 500 g
• vegetable broth 1 L
• olive oil 5 tbsp
• tomato paste 2 tbsp
• risotto rice 300 g
• salt pinch
• pepper, black ground pinch
• arugula 150 g
• lemons 1 pc.
• sugar pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Cut the onion in half and peel it.
3. 3. Finely dice the onion.
4. 4. Peel the garlic.
5. 5. Finely chop the garlic.
6. 6. Wash the cherry tomatoes thoroughly.
7. 7. Bring the vegetable broth to a boil in a pot.
8. 8. Keep the broth warm.
9. 9. Heat 2 tablespoons of olive oil in another pot over medium heat.
10. 10. Add the onion, garlic, and tomato paste to the hot oil.
11. 11. Sauté the ingredients for about 3 minutes.
12. 12. Add the rice to the pot.
13. 13. Sauté the rice for about 1 minute.
14. 14. Deglaze the mixture with 1 ladle of the hot broth.
15. 15. Simmer the risotto, stirring regularly, for about 20 minutes on low heat.
16. 16. Add more broth gradually.
17. 17. Ensure the rice is always lightly covered with liquid.
18. 18. Place the cherry tomatoes in a baking dish.
19. 19. Drizzle some olive oil over the tomatoes.
20. 20. Season the tomatoes with salt and pepper.
21. 21. Mix the tomatoes well with the oil and spices.
22. 22. Bake the tomatoes for about 15 minutes in the oven.
23. 23. Wash the arugula in the meantime.
24. 24. Drain the arugula.
25. 25. Cut the lemon in half.
26. 26. Squeeze the juice from the lemon.
27. 27. Whisk 3 tablespoons of olive oil with 1 tablespoon of lemon juice in a bowl.
28. 28. Season the dressing with salt and pepper.
29. 29. Toss the arugula with the dressing.
30. 30. Season the risotto with salt, pepper, and sugar.
31. 31. Plate the risotto.
32. 32. Serve the roasted tomatoes and arugula salad alongside.
33. 33. Enjoy your meal!

Nutrition per serving

• kcal: 398
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 52 g