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Tomato Risotto - Risotto al pomodoro
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- 100 g Parmesan cheese, cut in pieces (2 cm)
- 2 garlic cloves
- 90 g shallots, halved
- 40 g olive oil
- 300 g risotto rice (e.g. carnaroli, Arborio)
- 200 g ripe tomatoes, diced (2 cm)
- 60 g dry white wine
- 500 g boiling water
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
- 20 g tomato purée
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 40 g unsalted butter, diced
- per 1 portion
- 2384.5 kJ / 569.9 kcal
- 15.2 g
- 67.4 g
- 25.1 g
- Saturated fat
- 10.8 g
- 1.5 g
- 602.2 mg
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