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Tomato risotto from the oven
 
 
4 ServingsPTM30 min

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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Directions

  1. Preheat the oven to 175 ° C.
  2. Fry onion in 2 tbsp oil in frying pan.
  3. Add rice and fry until all the grains are translucent.
  4. Add wine and have it picked up by rice.
  5. Add vegetable stock in portions and risotto gently in about 20 minutes, without lid on pan.
  6. Meanwhile, cut tomatoes into pieces and put them on greased baking sheet.
  7. Sprinkle with oil and sprinkle with salt and pepper.
  8. Spread cheese over tomatoes and roast tomatoes for approx.
  9. 15 to 20 minutes, until cheese is golden brown.
  10. Last 5 min.
  11. Stir frozen peas with risotto.
  12. Serve risotto with roasted tomatoes..


Nutrition

635Calories
Sodium10% DV244mg
Fat26% DV17g
Protein42% DV21g
Carbs33% DV100g
Fiber12% DV3g

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