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