Tomato – Mozzarella – Risotto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g rice (risotto or rice puddin)
- 0.5 ½ onion (s), diced
- Vegetable broth
- 500 g cocktail or vine tomatoes
- 250 g mozzarella
- Parmesan
- 1 pinch (s) coriander
- 0.5 ½ bunch parsley, smooth
- 3 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil, fry the rice and onions in it until translucent. Keep the vegetable stock hot on another hotplate and gradually add to the rice with a ladle. Always wait until the rice has soaked up the broth, then add more.
- When the rice is soft but still firm to the bite, fold in some ground coriander, quartered tomatoes, diced mozzarella, chopped parsley and grated Parmesan. Season well with salt and pepper.
- 510 Kcal per serving
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