Filter
Reset
Sort ByRelevance
Cora
Tomato risotto with peas
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion.
-
Heat the olive oil in a stirring fruit the glaze gently.
-
Stir in the rice and peas and stir-fry for 1 minute.
-
Pour the tomato cubes with juice and 500-600 ml of water and add salt and pepper to taste.
-
Bring the dish to the boil while stirring and boil the risotto gently in 4 minutes.
-
Stir half of the cheese through the risotto and let the cheese melt with stirring.
-
Scoop the risotto into deep plates and add the remaining cheese separately.
-
95 minMain dishpatent flower, instant yeast, olive oil, green asparagus tips, White wine vinegar, cherryto, ricotta, bacon strips, basil, arugula, salt,plate pizza with salad of green asparagus -
40 minMain dishold white bread, traditional olive oil, shallot, unsalted butter, White wine, dried thyme, veal ester, fresh parsley, garlic, fresh spinach,veal oyster with crispy shallots crust -
30 minMain dishfennel tubers, oil, dry white wine, peeled tomatoes, garlic, dried Provençal herbs, catfish fillet, dry black olives, capers,provençal catfish -
40 minMain dishyellow bell pepper, olive oil, shallot, garlic, dry white wine, sherry, chicken breast, lemon, honey, fresh basil,chicken fillet with lemon and basil in paprika sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it