Fresh Tomato Risotto with Grilled Green Vegetables

Name: Fresh Tomato Risotto with Grilled Green Vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1/2 White Onion diced; 1 clove garlic Minced; 1/4 cup Dry White Wine; 4 cups Vegetable Stock; 1 cup Risotto Rice (such as arborio); 6 Tomatoes; 2 cups Broccoli; 1 Zucchini; 1 cup Peas

“Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Fresh Tomato Risotto with Grilled Green Vegetables could be an amazing recipe to try. This recipe serves 4 and costs $2.3 per serving. One serving contains 296 calories, 9g of protein, and 1g of fat. It is a rather cheap recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 1 hour. It is perfect for The Fourth Of July. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires onion, broccoli, peas, and zucchini. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is outstanding. Try Fresh Tomato Zucchini And Lemon Risotto, Dinner Tonight: Roasted Tomato Risotto with Fresh Mozzarella, and Fresh Pea Risotto with Spicy Grilled Shrimp for similar recipes.”

total: 1 h
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Onion½
Garlic1 clove
Wine¼ cup
Vegetable stock4 cups
Risotto ricesuch as arborio1 cup
Tomatoes6
Broccoli2 cups
Zucchini1
Peas1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 1 h

1
Heat the vegetable stock in a saucepan and keep just below a simmer. Blend 4 of the tomatoes in a blender until purified, then add to the vegetable stock.
2
Heat a large, deep skillet with 1 tbsp olive oil on a medium heat and add the onion and saute for 2-3 minutes until translucent.
3
Add the garlic and saute for a further 1 minute.

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