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Tomato risotto from the oven
A tasty Italian recipe. The vegetarian main course contains the following ingredients: onion (finely chopped), olive oil, risotto rice, dry white wine, vegetable stock (of tablet), tomatoes, grated cheese and garden peas (frozen).
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Fry onion in 2 tbsp oil in frying pan.
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Add rice and fry until all the grains are translucent.
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Add wine and have it picked up by rice.
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Add vegetable stock in portions and risotto gently in about 20 minutes, without lid on pan.
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Meanwhile, cut tomatoes into pieces and put them on greased baking sheet.
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Sprinkle with oil and sprinkle with salt and pepper.
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Spread cheese over tomatoes and roast tomatoes for approx.
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15 to 20 minutes, until cheese is golden brown.
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Last 5 min.
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Stir frozen peas with risotto.
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Serve risotto with roasted tomatoes..
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Nutrition
635Calories
Sodium10% DV244mg
Fat26% DV17g
Protein42% DV21g
Carbs33% DV100g
Fiber12% DV3g
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