Ingredients
Utensils
Stovetop, Pot (small), Frying pan, Pot (large)
recipe
Step 1
Peel & mince the shallot.
Step 2
Heat a drizzle of oil in a pot over medium-high heat. Add the shallot. Cook, stirring for 1 min.
Step 3
Add the rice. Cook, stirring for 1 min.
Step 4
Wash & roughly chop the tomatoes.
Step 5
Add the tomatoes & wine to the pot. Season with salt & pepper. Stir constantly until the liquid is absorbed. Reduce the heat to medium-low.
Step 6
Keep the veggie stock hot in a small pot over low heat.
Step 7
Add the stock to the rice, a ladleful at a time. Between each addition, stir the rice & cover the pot with a lid. Wait until the stock is absorbed before the next addition.
Step 8
Continue for 15-20 min, or until the rice is cooked & creamy. Add more liquid if needed.
Step 9
Turn off the heat. Add parmesan, a dab of butter, salt & pepper. Mix to combine.
Step 10
Garnish with chopped basil (optional). Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 496 cal. |
| Fat | 19 g |
| Carbohydrates | 67 g |
| Protein | 10 g |
| Fiber | 3 g |
On average, one serving of the recipe "Tomato Risotto" contains 496 Energy, 19 g of Fat, 67 g of Carbohydrates, 10 g of Protein, 3 g of Fiber.
