Tomaten-Risotto

Tomaten-Risotto

4.2 200 ratings

Prep. 15min

Total 35min

4 Portionen

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

Calories 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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