Caprese Risotto Recipe

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 50 minutes

Składniki

7 cups chicken stock or vegetable stock

2 Tablespoons extra virgin olive oil

½ cup minced onion

4 garlic cloves (minced)

1 15- ounce can petite diced tomatoes (undrained)

Pinch of sugar

1 ½ cups Arborio rice

¾ cup dry white white (or dry vermouth)

1 cup cherry tomatoes (halved)

1/3 cup thinly sliced fresh basil

8 ounces mozzarella pearls

½ cup freshly grated Parmesan cheese

Balsamic glaze (for drizzling (optional))

Salt and pepper (to taste)

Wskazówki

Bring broth to a simmer over low heat and keep warm with a ladle nearby.

Heat olive oil in a large dutch oven over medium-high heat. Add onion and a large pinch of salt. Cook until softened, about 5 minutes. Add rice and garlic and cook 5 minutes. Stir in canned tomatoes and sugar.

Add the wine and stir until it evaporates. Begin adding the simmering stock, a ladleful at a time. Cook, stirring often, until it is absorbed. Add another ladleful or two of stock and repeat this process until the rice is tender, about 20-25 minutes.

Remove from heat and stir in cherry tomatoes, basil, mozzarella and parmesan. Season with salt and pepper, to taste. Drizzle with balsamic glaze, if desired.

Wartości Odżywcze

• Kalorie: 498 kcal
• Tłuszcz Całkowity: 18 g
• Tłuszcz Nasycony: 5 g
• Cholesterol: 27 mg
• Sód: 574 mg
• Węglowodany Całkowite: 56 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 7 g
• Białko: 21 g