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Risotto with roasted tomato and cheese
 
 
4 ServingsPTM35 min

Risotto with roasted tomato and cheese


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Directions

  1. Preheat the oven to 200 ° C. Halve the tomatoes, sprinkle with the oregano and pepper and place them side by side on a baking sheet with the cutting edge above. Sprinkle some olive oil over it and put them in the oven for 20 minutes.
  2. Heat the rest of the olive oil in a thick-bottomed pan and fry the onion and garlic in them without coloring them.
  3. Add the rice and stir until the grains shine. Add a dash of white wine, if necessary, and let it stir in through the rice.
  4. Then add a dash of broth and stir until the rice has absorbed it. Repeat until the risotto has a firm bite.
  5. Scoop the heat source off the basil and cheese.
  6. Serve the risotto on warm plates with the puffed tomatoes on it. Sprinkle with the parsley.
  7. Tasty with a salad.

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Nutrition

340Calories
Sodium0% DV0g
Fat18% DV12g
Protein20% DV10g
Carbs15% DV46g
Fiber0% DV0g

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