Risotto with Tomatoes and Parmesan

A simple yet excellent Italian dish that doesnt require many ingredients. The basic ingredients are just a vegetable base, rice, and of course, a good tomato sauce.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 30 g Butter, unsalted

  • 1 piece Onion, raw

  • 400 g Rice, white, short grain

  • 800 ml Soup base, chicken, cube

  • 800 g Tomato sauce, without salt

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 50 g Cheese, Parmesan, grated

Steps

  1. Peel and finely chop the onion. Pour the broth base into a pot and slowly heat it over moderate heat. When the broth base boils, remove the pot from the heat.

  2. In another pot, heat one tablespoon of olive oil and butter. Add the chopped onion and sauté it while stirring until it becomes translucent and soft. Add the rice and quickly sauté it while stirring until it becomes translucent.

  3. Pour a ladle of hot broth base over the rice. Mix well and wait for all the liquid to boil. Then add a ladle of tomato sauce. Stir occasionally and wait for all the liquid to boil. Continue by alternately adding broth base and tomato sauce while stirring the risotto for the next 20 minutes.

  4. When the risotto is nicely creamy and the rice is still slightly firm, remove the pot from the heat and mix in salt and pepper, one tablespoon of olive oil, and about half of the grated Parmesan. Cover the pot and let the risotto rest for 4 minutes.

  5. Serve the prepared risotto on plates, sprinkle with grated Parmesan, and serve.

Nutrition Information (Per 100g)

  • Calories: 161.49 kcal
  • Fat: 3.22 g
    • Saturated Fat: 1.25 g
  • Carbohydrates: 28.5 g
    • Sugars: 3.22 g
  • Protein: 2.42 g
  • Fiber: 0.66 g

Advice

The plate on which we serve the risotto can be garnished with sun-dried tomatoes and basil.