Tomatenrisotto mit Burrata

Tomatenrisotto mit Burrata

4.6 1.6K ratings

Prep. 15min

Total 30min

4 Portionen

Ingredients

Parmesan in Stücken (2 cm)
80 g
Rispentomaten geviertelt
500 g
Wasser
500 g
Tomatenpüree zweifach konzentriert
50 g
Zwiebeln halbiert
80 g
Knoblauchzehen
2
Olivenöl
40 g
Rotwein
100 g
Risottoreis (Kochzeit 20 Min.)
300 g
Salz
1 TL
Burrata piccola (ca. 200 g)
4 Stück
Basilikum (ca. 10 g), Blätter abgezupft
½ Bund
Olivenöl
2 TL
Fleur de Sel
4 Prisen
Pfeffer, gemahlen
4 Prisen

Difficulty

easy

Nutrition per 1 Portion

Sodium 1188.4 mg

Protein 20.3 g

Calories 2516.1 kJ / 601.4 kcal

Fat 24.4 g

Fiber 2.3 g

Saturated fat 8.9 g

Carbohydrates 69.8 g

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