Tomato risotto

Total time: 35m
Preparation Time: 35m

For 4 people


Claudia - stylingqueen

Nutritional Information

Contains 485 Kcal, 15g Protein, 82g Carbohydrates, 9g Fat


  • 1 onions, finely chopped
  • 1 tbsp olive oil
  • 400 g risotto rice (e.g. arborio)
  • 2 tbsp tomato puree
  • 1 dl white wine
  • 1 litre vegetable bouillon, hot
  • 150 g cherry tomatoes, halved
  • some thyme sprigs
  • 75 g grated Parmesan
  • salt and pepper to taste

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  • Heat the oil in a pan. Sauté the onion, add the rice and tomato puree, sauté until the rice is translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 25 mins. until the rice is creamy and al dente. Stir in the cherry tomatoes after 15 mins. Stir in two-thirds of the parmesan, season. Plate up the risotto, garnish with the remainder of the parmesan and thyme.

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