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Tomato risotto

Label biofood
40 min
easy
cheap

Preparation

1

Heat the oven at 200 degrees. Chop the onion and garlic. Fry these in a pan with a tablespoon of oil. Add the risotto rice and bake for 3 minutes.  

2

Deglaze with the white wine. Wait until the wine has been absorbed. Then add the tomato sauce and a tablespoon of stock. Stir occasionally. In the meantime, put the cherry tomatoes in an oven dish, drizzle with a little oil and sprinkle with a pinch of salt and pepper. Roast them for 15 minutes in the oven or 10 minutes in the Airfryer.

3

Once the tomato sauce and the first spoon of stock have been absorbed, add the next spoonful of stock. Cook the risotto for a total of around 25 minutes, but in between, test whether it is ready. It should be soft but still have a little bite inside.

4

Grate the Parmesan cheese and stir through the risotto. Finally, stir in a few basil leaves. Spoon the risotto onto plates and divide the mozarella over it. Add the roasted tomatoes and garnish with basil.

5

Enjoy! 

Ingredients

2
People
  • 150 g risotto rice
  • 1 onion
  • 1 clove of garlic
  • 10 fresh basil leaves
  • 2 tbsp. biofood olive oil
  • 1 splash of dry white wine
  • 300 ml hot vegetable stock (damhert low salt)
  • 250 g cherry tomatoes on the branch
  • 50 g parmesan cheese
  • 350 ml biofood tomato passata
  • 1 mozzarella ball

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