Risotto with tomato


Rice with tomato, but in a preparation of great cook.

Category : Main dish

Cooking: 30 minutesPT30M

The risotto is usually rice cooked in a pan by adding water gradually. On this basis, many different formulations are possible.
You can add ricotta (ri-cotta, re-cooked in Italian) that is another Italian specialty, and that looks like cheese but is obtained by boiling milk and draining the fat part. Thus we get a lean product befitting our goal to collect recipes for a low-fat diet and for longevity.

Ingredients

  • Rice: 60g
  • Tomato: 150g
  • Ricotta: 20g
  • Onion: 80g
  • Broth: 200g
  • White wine: 5g
  • Garlic: 5g
  • Saffron: 1g
  • Salt:

Ustensiles

    Frying pan.
    Oven.

Preparation

    Tomato


    Bake 30 minutes in the oven drizzled with oil and sprinkled of
    chopped garlic, salt and pepper.

    Rice


    Cut the onions into rings or quarters.
    Heat the broth, add the rest of the oil and the saffron.
    Boil water 4 times the volume of the rice and add the rice.
    Let boil for 5 minutes.
    Empty the water.
    Put the rice and onion in a saucepan or frying pan, add the white wine.
    Let to heat.
    Gradually add the broth, to compensate its absoption
    and evaporation. Stir.
    Cooking rice takes 20 minutes.

Serve


    Add tomato to rice.
    Then add the ricotta and mix well before serving warm.

Nutritional AssessmentIG: 62
Calories: 158 - 8% of daily needs (approximation).