Menu
RECIPES
| Calories | 105,6 Kcal |
| Fat | 4,00 g |
| of which saturated fat | 2,38 g |
| Carbohydrates | 12,2 g |
| of which sugar | 1,10 g |
| Proteins | 4,87 g |
| Salt | 1,33 g |
| Calories | 105,6 Kcal |
| Fat | 4,00 g |
| of which saturated fat | 2,38 g |
| Carbohydrates | 12,2 g |
| of which sugar | 1,10 g |
| Proteins | 4,87 g |
| Salt | 1,33 g |
Pre-heat oven to 200ºC, heat above and below Wash tomatoes and place them in an oven dish. In a pot, place stock cubes and 500ml of water for each cube. Bring it to a boil and then turn off the heat. Chop garlic and heat a dash of oil in a frying pan. Fry garlic until golden, then add Arborio rice and white wine. Stir and let almost all of the wine evaporate. When the rice is at its desired point, turn off the heat and stir in grated Parmesan. Instrucciones Pre-heat oven to 200ºC, heat above and below. Wash tomatoes and place them in an oven dish. In a pot, place stock cubes and 500ml of water for each cube. Bring it to a boil and then turn off the heat. Chop garlic and heat a dash of oil in a frying pan. Fry garlic until golden, then add Arborio rice and white wine. Stir and let almost all of the wine evaporate. When the rice is at its desired point, turn off the heat and stir in grated Parmesan. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.Cooking step by step
The oven:
The tomates:
Drizzle with olive oil and add thyme leaves, including the stems. Season with salt and pepper to taste.
Bake until they are tender and golden, approximately 30 minutes. 
The stock:
Make sure the cubes dissolve completely. 
The risotto (I):
Over medium heat, add stock, about 100ml at a time, and stir until the rice has absorbed the liquid. Repeat this process until the rice is ‘al dente,’ which should take around 25-30 minutes. 
The risotto (II):
Adjust the flavor with salt and black pepper.
Serve the risotto and garnish with roasted tomatoes and rocket leaves. 
Paso 6
Cooking
step by stepThe oven:
The tomates:
Drizzle with olive oil and add thyme leaves, including the stems. Season with salt and pepper to taste.
Bake until they are tender and golden, approximately 30 minutes. The stock:
Make sure the cubes dissolve completely. The risotto (I):
Over medium heat, add stock, about 100ml at a time, and stir until the rice has absorbed the liquid. Repeat this process until the rice is ‘al dente,’ which should take around 25-30 minutes. The risotto (II):
Adjust the flavor with salt and black pepper.
Serve the risotto and garnish with roasted tomatoes and rocket leaves. Paso 6
It´s simple, fill in the form and you will have it at your email in less than 3 minutes!
Don´t wait more and feed your inner chef with LetsCook 👇📕