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MIABING
Risotto with roasted tomato and cheese
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Ingredients
Directions
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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.
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Heat the rest of the olive oil in a thick-bottomed pan and fry the onion and garlic in them without coloring them.
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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.
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Then add a dash of broth and stir until the rice has absorbed it. Repeat until the risotto has a firm bite.
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Scoop the heat source off the basil and cheese.
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Serve the risotto on warm plates with the puffed tomatoes on it. Sprinkle with the parsley.
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Tasty with a salad.
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25 minLunchchicken breast, chicken broth from tablet, chicken bouillon, orange, rice, fresh chives, dried chives, white almonds, cashew nut, orange juice, sunflower oil, honey, medium sherry,spanish rice salad with chicken and orange
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200 minMain dishskinny bovine, onion, winter carrot, mushrooms, traditional olive oil, butter, lean bacon cubes, shallot, garlic, wheat flour, full red wine, meat fond, cognac, fresh thyme, fresh parsley, dried laurel leaves, granulated sugar,boeuf bourguignon (stew with wine and beef)
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15 minMain dishfresh ravioli 5 formaggio, fresh basil, White bread, Cherry tomatoes, traditional olive oil, ready-to-eat avocado, spinach (washed), salad dressing garlic,spinach salad with pasta and avocado
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40 minMain dishonion, garlic, fennel seed, spiced rösti, oven-green carrot mix, peanut oil, egg, lamb's lettuce, cottage cheese,seasoned rösti and carrot with a soft-boiled egg
Nutrition
340Calories
Sodium0% DV0g
Fat18% DV12g
Protein20% DV10g
Carbs15% DV46g
Fiber0% DV0g
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