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Tomato risotto
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 485
  • Fat about 9g
  • Carbohydrates about 82g
  • Protein about 15g
This is needed
This is needed for 4 people
  • 1 onions, finely chopped
  • 1 tbsp olive oil
  • 400 g risotto rice (e.g. Arborio)
  • 2 tbsp tomato puree
  • 1 dl white wine
  • 1 litre vegetable bouillon, hot
  • 150 g cherry tomatoes, cut in half
  • some thyme sprigs
  • 75 g grated Parmesan
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the onion, add the rice and tomato puree, sauté until the rice is translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 25 mins. until the rice is creamy and al dente. Stir in the cherry tomatoes after 15 mins. Stir in two-thirds of the parmesan, season. Plate up the risotto, garnish with the remainder of the parmesan and thyme.