Filter
Reset
Sort ByRelevance
Chefchristabug
Tomato spinach risotto
Risotto with tomato, spinach and mature cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion. Heat the oil in a pan with a thick bottom. Fry the onion. Fry the risotto for 2 minutes until the grains shine.
-
Add so much broth that the rice is completely covered. Let the rice cook gently until the moisture is absorbed. Stir frequently.
-
Then add a soup scoop of broth each time and let the rice absorb the moisture again. Boil the risotto in 15-20 minutes until al dente.
-
In the meantime, cut the tomatoes finely. After 10 minutes, cook the tomatoes to the risotto. Heat the rest of the oil in a frying pan.
-
Add the spinach in 2-3 portions and let the leaves always shrinking and let the moisture evaporate.
-
Take the risotto from the heat and pour in the spinach and cheese. Season with pepper. Serve the risotto in deep plates.
Blogs that might be interesting
-
16 minMain dishtraditional olive oil, baking potatoes, dried thyme, unroasted hazelnuts, lepper, fresh salmon fillet, cool fresh broccoli, sladressing natural,salmon fillet with peppercorn and broccoli with hazelnuts -
15 minMain dishtomato cubes, fish stock cubes, Macaroni, green beans, oil, chorizo sausage, fruits de mer,meal fish soup with broad beans and macaroni -
45 minMain dishfresh rosemary, baby potatoes, mild olive oil, free-range chicken fillet, garlic, Broccoli, frozen garden peas, orange, Ocean spray cranberry sauce in pot,fried chicken fillet with cranberry sauce -
30 minMain dishnut rice, chicken breast, curry powder, Chestnut mushroom, fresh snow peas, onion, traditional olive oil, pineapple pieces in light syrup, creme fraiche,chicken with curry and pineapple
Nutrition
635Calories
Sodium0% DV1.375mg
Fat35% DV23g
Protein44% DV22g
Carbs28% DV85g
Fiber24% DV6g
Loved it