Tomato And White Wine Risotto - Healthy Recipes

Tomato and white wine risotto

Ingredients for 2 servings:

1 small onion

1 clove of garlic

50 g celery

approx. 500 ml vegetable soup

tablespoon olive oil 140 g risotto rice

1/8 l white wine

1 small can of peeled tomatoes

Salt, pepper, basil

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Preparation:

• Peel and finely chop the onion, garlic and celeriac.
• Heat the vegetable soup.
• Heat the oil in a second saucepan. Steam the onion, garlic and celery for about 15 minutes over low heat until they are soft and translucent, they should not take on any color. Add rice and stir at a slightly higher temperature for about a minute until the rice is translucent.
• Deglaze with white wine and let it boil down, stirring constantly.
• Then add tomatoes and hot soup, ladle at a time. Reduce the temperature and simmer until the rice has completely absorbed the soup (stir regularly). After about 15 minutes, try to see if the rice is done. Add soup or water as needed until the rice is soft but still firm to the bite.
• Season to taste with salt and pepper. Take the pot off the stove and let the rice rest for about two minutes.
• Garnish with basil if you like and serve.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	380	Carbohydrates (g)	63
Protein (g)	8th	Dietary fiber (g)	4th
Fat (g)	6th	Cholesterol (mg)	0

This recipe comes from the brochure Healthy Cooking - Made Easy by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).