Filter
Reset
Sort ByRelevance
Bengerut
Tomato risotto with salami and seafood
Try this delicious risotto! Perfectly combined with salami and seafood.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the tomato cubes with juice through the broth. Heat 3 tablespoons of olive oil and fry the shallots and garlic. Bake the salami for about 2 minutes.
-
Stir in the rice and cook until the grains shine. Extinguish if necessary with a dash of red wine. Add a ladle of tomato stock and heat until it is absorbed by the rice.
-
Put a portion of the seafood through. Repeat until the rice is smooth.
-
Add the rest of the olive oil and serve sprinkled with the spring onions. Tasty with lemon.
-
40 minMain dishliquid butter, onion, bacon, sausage, Meat bouillon, crumbly potato, sour apple, pear, cinnamon powder, Apple syrup, mustard,heaven on earth
-
30 minMain dishonion, oyster mushrooms, winter carrot, Broccoli, liquid margarine, potato slices, veal schnitzel, Red port,veal schnitzel with port sauce
-
25 minMain dishfloor bread, Red wine vinegar, garlic, fresh basil, fresh fresh mint, pickle, traditional olive oil, steak,grilled steak with salsa verde
-
15 minMain dishgarlic, wholemeal penne rigate, macaroni spaghetti vegetable, San Marzano canned tomatoes, boiling water, fresh Italian herbs, tuna in canned water, fresh spinach,wholegrain pasta with spinach and tuna
Nutrition
560Calories
Sodium0% DV0g
Fat34% DV22g
Protein42% DV21g
Carbs22% DV67g
Fiber0% DV0g
Loved it