Creamy Tomato Risotto with Stracciatella

Name: Creamy Tomato Risotto with Stracciatella
Prep time: 30 min
Total time: 30 min
Cuisine: European, Mediterranean, Italian
Ingredients: 225g arborio rice; 2 garlic cloves, minced; 1/2 white onion, finely diced; 100ml white wine; 3 bouillon cubes; 40g unsalted butter; 80g parmesan cheese; 200g cherry tomatoes, sliced in half; basil, enough for your liking; 200g stracciatella cheese; pepper to taste; olive oil to taste

4 steps

Prep:30min

Updated at: Tue, 19 Sep 2023 10:34:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories748.3 kcal (37%)

Total Fat38.4 g (55%)

Carbs70.5 g (27%)

Sugars5 g (6%)

Protein24.4 g (49%)

Sodium2579.4 mg (129%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

0.5white onion

100mlwhite wine

40gunsalted butter

80gparmesan cheese

200gcherry tomatoes

sliced in half

basil

enough for your liking

200gstracciatella cheese

Instructions

Step 1

Boil 1.5 litres of water and add the 3 bouillon cubes. In a frying pan, fry up the tomatoes with some olive oil and basil. Transfer to a container and blend until smooth.

Step 2

In a large heavy bottomed pot, fry the butter, onion, and garlic. Add the rice and fry for a few minutes until the grains become glassy. Deglaze the pan with the wine and let it dissolve completely.

Step 3

Now add the broth to the to the rice little by little. Only add more broth when the liquid has dissolved. When the rice is almost done, add the tomato purée.

Step 4

When the rice is done, add butter and parmesan cheese. Top with stracciatella cheese, basil, olive oil, and pepper.