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Tomaten-Risotto

Tomaten-Risotto
4.2 201 ratings
Prep. 15 min
Total 35 min
4 Portionen
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Ingredients

  • Parmesan in Stücken
    80 g
  • Tomaten geviertelt, entkernt
    500 g
  • Schalotten halbiert
    80 g
  • Olivenöl
    4 EL
  • Risottoreis (z.B. Arborio)
    300 g
  • trockener Weißwein
    80 g
  • Geflügelbrühe heiß
    600 g
  • Salz
    ½ TL
  • Butter kalt, in Stücken
    40 g
  • Ricotta
    80 g
  • Basilikum abgezupft
    8 Stängel
  • Pfeffer
    4 Prisen

Difficulty

easy

Nutrition per 1 Portion

Protein 14 g
Energy 2468 kJ / 589 kcal
Fat 27 g
Carbohydrates 64 g

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Also featured in

ESSEN & TRINKEN – Sonderheft 1/2017 90 recipes
Germany

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