Ingredients
Utensils
Stovetop, Pot (small), Frying pan, Pot (large)
recipe
Step 1
Peel & mince the shallot.
Step 2
Heat a drizzle of oil in a pot over medium-high heat. Add the shallot. Cook, stirring for 1 min.
Step 3
Add the rice. Cook, stirring for 1 min.
Step 4
Wash & roughly chop the tomatoes.
Step 5
Add the tomatoes & wine to the pot. Season with salt & pepper. Stir constantly until the liquid is absorbed. Reduce the heat to medium-low.
Step 6
Keep the veggie stock hot in a small pot over low heat.
Step 7
Add the stock to the rice, a ladleful at a time. Between each addition, stir the rice & cover the pot with a lid. Wait until the stock is absorbed before the next addition.
Step 8
Continue for 15-20 min, or until the rice is cooked & creamy. Add more liquid if needed.
Step 9
Turn off the heat. Add parmesan, a dab of butter, salt & pepper. Mix to combine.
Step 10
Garnish with chopped basil (optional). Enjoy!
Nutrition facts
View nutritional information
| Energy | 496 cal. |
| Fat | 19 g |
| Carbohydrates | 67 g |
| Protein | 10 g |
| Fiber | 3 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tomato Risotto" contains 496 Energy, 19 g of Fat, 67 g of Carbohydrates, 10 g of Protein, 3 g of Fiber.
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