Main course

Oven Risotto with Carrots and Sun-Dried Tomatoes

Name: Oven Risotto with Carrots and Sun-Dried Tomatoes
Total time: 45 min
Yield: 1
Ingredients: 75 g Risotto rice; 1 Stk Carrots; 20 g Sun-dried tomatoes; 230 ml Vegetable broth; 40 ml White wine; 1 Stk Onion; 1 Stk Garlic cloves; 20 g Parmesan; 15 g Butter; 0.75 tbsp Olive oil; 3 sprigs Thyme; 0.25 tsp Salt; 1 pinch Pepper

Prep time

45 min

Portions

Difficulty

Easy

742

kcal

Nutrition · Per portion

Carbs

85.5 g

Protein

19.3 g

Fat

33.3 g

Ofenrisotto mit Möhren und getrockneten Tomaten

Ingredients

For 1 portion

Risotto rice
75 g
Carrots
1 Stk
Sun-dried tomatoes
20 g
Vegetable broth
230 ml
White wine
40 ml
Onion
1 Stk
Garlic cloves
1 Stk
Parmesan
20 g
Butter
15 g
Olive oil
¾ tbsp
Thyme
3 sprigs
Salt
¼ tsp
Pepper
1 pinch

Method

Step by step

1
Cube carrots, coarsely chop sun-dried tomatoes.
2
Chop onions and garlic, sauté in oil.
3
Add risotto rice, carrots and tomatoes.
4
Deglaze with white wine.
5
Add broth and thyme.
6
Cook covered at 180°C for 30 min.
7
Stir in butter and Parmesan, season.

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Main course

Oven Risotto with Carrots and Sun-Dried Tomatoes

For 1 portion

Step by step

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