Tomato, basil and ricotta risotto
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 279.6
- Total Fat: 8.3 g
- Cholesterol: 4.6 mg
- Sodium: 171.5 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 1.4 g
- Protein: 8.9 g
View full nutritional breakdown of Tomato, basil and ricotta risotto calories by ingredient
Introduction
Delicious risotto recipe... not low cal, just delicious. Delicious risotto recipe... not low cal, just delicious.Number of Servings: 7
Ingredients
-
To marinate the tomatoes:
4 large handfuls of ripe tomatoes (different colours if available)
2 tbpn red wine vinegar
1 tbspn olive oil
For the risotto:
300 g arborio (risotto) rice
4 stalks celery
1 small to med onion
1 tbspn olive oil
1/2 tbspn butter
500 ml chicken stock
125 ml dry white wine
125 g ricotta
basil
parmesan
Directions
Bake ricotta in oven for about ten minutes.
Marinate tomatoes (deseeded and rougly chopped) in red wine vinegar and 1 tblspn oil.
Meanwhile, make basic risotto recipe - onion, celery, butter and 1 tblspn oil cook.
When soft, add wine.
When all wine absorbed, add stock, ladle at a time. When almost ready, add half of the tomatoes and half of remaining stock. cook until ready. then add remaining tomatoes, parmigiano and basil.
Number of Servings: 7.42
Recipe submitted by SparkPeople user NAEBOE.
Marinate tomatoes (deseeded and rougly chopped) in red wine vinegar and 1 tblspn oil.
Meanwhile, make basic risotto recipe - onion, celery, butter and 1 tblspn oil cook.
When soft, add wine.
When all wine absorbed, add stock, ladle at a time. When almost ready, add half of the tomatoes and half of remaining stock. cook until ready. then add remaining tomatoes, parmigiano and basil.
Number of Servings: 7.42
Recipe submitted by SparkPeople user NAEBOE.