Enjoy our recipe Tomato Mushroom Risotto by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||2795 kJ (668 kcal)|
cutting board, oven, grater, baking dish, chef's knife, cooking spoon, Spoon, pot
Preheat the oven to 350 °F.
Clean and slice the mushrooms and chop the onion finely.
Add the tomatoes into a baking dish. Add the olive oil and season with salt and pepper. Bake for approx. 25-30 minutes.
Heat the olive oil in a pot over medium heat. Add the rice and fry until translucent. Add the onions and mushrooms and sauté until the onions turn translucent. Deglaze with white wine and let simmer for approx. 2-3 minutes.
Stir in the vegetable broth, bring to a boil, turn the heat to low, season with pepper and thyme, put the lid on the pot and let simmer for approx. 20 minutes. Stir occasionally and let simmer until the rice is almost cooked but still has some bite to it.
Finely chop the chives and grate the Parmesan.
When the risotto is al dente turn off the heat, stir in the Parmesan and chives, let sit for approx. 2-3 minutes and serve with the oven tomatoes.
Enjoy your meal!