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Ingredients
- 90 g Parmesan in Stücken (2 cm)
- 80 g Zwiebeln halbiert
- 2 Knoblauchzehen
- 40 g Olivenöl und etwas mehr zum Garnieren
-
650
g Rispentomaten geviertelt
or 650 g gehackte Tomaten, aus der Dose (1 Dose 400 g und eine Dose 230 g), mit Wasser auf 600 g auffüllen - 50 g Tomatenpüree (siehe Tipp) (optional)
- 400 g Wasser
-
100
g Rotwein
or 100 g Wasser - 1 TL Salz
- 300 g Risottoreis (Kochzeit 20 Min.)
-
1
Bund Basilikum, frisch (ca. 20 g)
or 1 Bund Thai Basilikum, frisch (ca. 20 g) - 4 Prisen Fleur de Sel (optional)
- 4 Prisen schwarzer Pfeffer, gemahlen (optional)
- Nutrition
- per 1 Portion
- Calories
- 530.1 kcal / 2218 kJ
- Protein
- 15.2 g
- Fat
- 18.8 g
- Carbohydrates
- 69.9 g
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