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Oven Risotto with Carrots and Sun-Dried Tomatoes
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
45 min
Portions
1
Difficulty
Easy
Calories
742 kcal
O
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
742
kcal
Carbs
86g
Protein
19g
Fat
33g
Ingredients
For 1 portion
- Risotto rice75 g
- Carrots1 Stk
- Sun-dried tomatoes20 g
- Vegetable broth230 ml
- White wine40 ml
- Onion1 Stk
- Garlic cloves1 Stk
- Parmesan20 g
- Butter15 g
- Olive oil¾ tbsp
- Thyme3 sprigs
- Salt¼ tsp
- Pepper1 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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