By evakoper.com
Tomato Risotto
7 steps
Cook:30min
A delicious tomato risotto topped with a steak. The steak is cooked with Kitchenboss Sous-Vide, which makes cooking so easy! If you do not have a sous-vide, no worries.
Updated at: Mon, 17 Oct 2022 09:21:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
47
High
Nutrition per serving
Calories537.1 kcal (27%)
Total Fat16.2 g (23%)
Carbs81.8 g (31%)
Sugars12.8 g (14%)
Protein15.5 g (31%)
Sodium1169.5 mg (58%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Risotto
Step 1
Heat a little oil and butter in a deep pan. Fry the garlic and onion until fragrant.
Step 2
Add the rice and fry the grains until they start to look translucent. Add the wine, let the rice absorb the wine completely.
Step 3
Cut the tomatoes in small cubes and add them to the vegetable stock.
Step 4
Make sure your stock is warm. Always add a generous tablespoon of the stock to the rice. Stir well and let the rice almost completely absorb the stock before adding another spoon. Keep doing this until the rice is cooked but still has a bit of bite.
Step 5
As soon as the risotto rice is cooked, stir the mushrooms, Parmesan cheese, fresh basil and a knob of butter into the rice. Heat this until the cheese and butter have melted.
Step 6
In the meantime, bake the steak to your preference.
Step 7
Finally, serve the risotto with the burrato and steak on top.
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