Main course

Oven Risotto with Carrots and Sun-Dried Tomatoes

Name: Oven Risotto with Carrots and Sun-Dried Tomatoes
Total time: 40 min
Yield: 2
Ingredients: 75 g Risotto rice; 1 Stk Carrots; 130 ml Chicken broth; 20 g Parmesan; 100 ml White wine, dry; 25 g Butter; 1 Stk Onions; 1 bunch Thyme; 1 bunch Parsley; 30 g Sun-dried tomatoes

Prep time

40 min

Portions

Difficulty

Easy

429

kcal

Nutrition · Per portion

Carbs

52 g

Protein

11.7 g

Fat

16.8 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

Risotto aus dem Ofen mit Möhren und getrockneten Tomaten

KI-generiert

Ingredients

For 2 portions

Risotto rice
75 g
Carrots
1 Stk
Chicken brothOr: Vegetable broth, Water with vegetable bouillon cube
130 ml
ParmesanOr: Pecorino, Grana Padano
20 g
White wine, dryOr: Vegetable broth, Water
100 ml
ButterOr: Margarine, Olive oil
25 g
Onions
1 Stk
Thyme
1 bunch
Parsley
1 bunch
Sun-dried tomatoes
30 g

Method

Step by step

1
Sauté onions, place rice and white wine in baking dish.
2
Add carrots and sun-dried tomatoes, pour broth over.
3
Cook covered at 180°C for about 30 min.
4
Stir in Parmesan, butter and thyme.

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Main course

Oven Risotto with Carrots and Sun-Dried Tomatoes

For 2 portions

Step by step

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