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Tomatenrisotto mit Burrata

Tomatenrisotto mit Burrata
4.6 1.4K ratings
Prep. 15 min
Total 30 min
4 Portionen
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Ingredients

  • Parmesan in Stücken (2 cm)
    80 g
  • Rispentomaten geviertelt
    500 g
  • Wasser
    500 g
  • Tomatenpüree zweifach konzentriert
    50 g
  • Zwiebeln halbiert
    80 g
  • Knoblauchzehen
    2
  • Olivenöl
    40 g
  • Rotwein
    100 g
  • Risottoreis (Kochzeit 20 Min.)
    300 g
  • Salz
    1 TL
  • Burrata piccola (ca. 200 g)
    4 Stück
  • Basilikum (ca. 10 g), Blätter abgezupft
    ½ Bund
  • Olivenöl
    2 TL
  • Fleur de Sel
    4 Prisen
  • Pfeffer, gemahlen
    4 Prisen

Difficulty

easy

Nutrition per 1 Portion

Sodium 1188.4 mg
Protein 20.3 g
Calories 2516.1 kJ / 601.4 kcal
Fat 24.4 g
Fibre 2.3 g
Saturated Fat 8.9 g
Carbohydrates 69.8 g

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