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.
-
35 minMain dishmeiraap (meiknol), salt, onion, garlic, sunflower oil, curry madras, fresh ginger, chicken breast cubes, coconut milk, chilled lemongrass lemongrass, fresh coriander, fresh snow peas, Red pepper,Indian curry with coconut milk, chicken and meirapen -
20 minMain dishleeks, oil, basmati rice, Indian curry paste, tomatoes, garden peas, white raisins, unsalted cashew nuts,vegetable rice dish with cashew nuts -
30 minMain dishgarlic, half-to-half-chopped, tomato cubes, water, white quick-cooking rice, traditional olive oil, fresh spinach, black olives,meatballs with tomato rice and spinach -
55 minMain dishgarlic, onion, olive oil, hazelnut, soft goat cheese, flat leaf parsley, cannelloni tubes, sugo casa traditional (), grated goat's cheese,cannelloni with hazelnuts
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it