4 Serves
69 Mins
In a saucepan, heat the vegetable stock until it reaches a gentle simmer, then keep it warm over low heat.
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FrenchVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
71 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
282 mg / 420 mgPhosphorus
662 mg / 1,250 mgPotassium
797 mg / 4,700 mgSodium
1490 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
148 gAlcohol
0 g
Using a blender, process four of the tomatoes until completely smooth, then stir this puree into the warm vegetable stock.
Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the rice to the skillet, stirring constantly for 1 minute to ensure every grain is lightly coated in oil.
Pour in the wine and stir continuously until the liquid has been fully absorbed by the rice.
Gradually add the tomato-stock mixture to the rice, one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding the next ladle. Continue this process until the rice is tender and creamy, which should take 35-45 minutes.
Dice the remaining two tomatoes and fold them into the risotto during the final minute of cooking to warm them through.
While the risotto finishes, grill the mixed vegetables until tender but crisp, then serve immediately alongside the risotto.
35
g39
g21
g
Italian