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Ingredients
- 80 g Parmesan in Stücken (2 cm)
- 500 g Rispentomaten geviertelt
- 500 g Wasser
- 50 g Tomatenpüree zweifach konzentriert
- 80 g Zwiebeln halbiert
- 2 Knoblauchzehen
- 40 g Olivenöl
- 100 g Rotwein
- 300 g Risottoreis (Kochzeit 20 Min.)
- 1 TL Salz
- 4 Stück Burrata piccola (ca. 200 g)
- ½ Bund Basilikum (ca. 10 g), Blätter abgezupft
- 2 TL Olivenöl
- 4 Prisen Fleur de Sel
- 4 Prisen Pfeffer, gemahlen
- Nutrition
- per 1 Portion
- Calories
- 601.4 kcal / 2516.1 kJ
- Protein
- 20.3 g
- Fat
- 24.4 g
- Carbohydrates
- 69.8 g
- Fiber
- 2.3 g
- Saturated fat
- 8.9 g
- Sodium
- 1188.4 mg
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