Roast tomato risotto is a delightful, creamy, and rich dish that combines the sweetness of roasted cherry tomatoes with the savory flavors of Parmesan cheese and butter. Whether you're a seasoned chef or a home cook, this recipe is straightforward and perfect for any occasion.
- Prep All Ingredients First: To ensure a smooth cooking process, chop the onion, mince the garlic, and grate the cheese before you begin.
- Use Warm Broth: Warm the vegetable broth in a separate pot to keep the cooking process smooth and prevent temperature drops in the risotto.
- Roast the Tomatoes Separately: Toss the cherry tomatoes with olive oil and roast them in the oven at 375°F (190°C) for about 20 minutes to enhance their sweetness.
- Stir Constantly: Risotto requires frequent stirring. This helps release the starches from the rice, resulting in a creamy texture.
- Taste as You Go: Season the risotto gradually with salt, and taste as you go to avoid over-seasoning.
- Add Butter and Parmesan Off Heat: For an extra creamy finish, stir in the butter and Parmesan cheese off the heat once the rice is cooked.
- Rest Before Serving: Let the risotto sit for a minute or two before serving; this allows the flavors to meld together beautifully.
This roast tomato risotto is a heartwarming dish that combines simple ingredients into an elegant meal. Serve it with a fresh green salad and a glass of white wine for a satisfying dining experience.
Nutrition Facts | |
---|---|
Serving Size | 450 grams |
Energy | |
Calories 400kcal | 16% |
Protein | |
Protein 9g | 6% |
Carbohydrates | |
Carbohydrates 54g | 16% |
Fiber 2.75g | 7% |
Sugar 6g | 6% |
Fat | |
Fat 18g | 21% |
Saturated 9g | 28% |
Cholesterol 40mg | - |
Vitamins | |
Vitamin A 210ug | 23% |
Choline 18mg | 3% |
Vitamin B1 0.45mg | 37% |
Vitamin B2 0.15mg | 11% |
Vitamin B3 3.31mg | 21% |
Vitamin B6 0.26mg | 15% |
Vitamin B9 160ug | 40% |
Vitamin B12 0.14ug | 6% |
Vitamin C 22mg | 24% |
Vitamin E 0.64mg | 4% |
Vitamin K 70ug | 60% |
Minerals | |
Calcium, Ca 140mg | 11% |
Copper, Cu 0.23mg | 0% |
Iron, Fe 3.28mg | 30% |
Magnesium, Mg 36mg | 9% |
Phosphorus, P 180mg | 14% |
Potassium, K 440mg | 13% |
Selenium, Se 12ug | 22% |
Sodium, Na 960mg | 64% |
Zinc, Zn 1.43mg | 13% |
Water | |
Water 360g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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