Italian Tomato Risotto
Roasted Tomato Risotto.
Nutrition
per per serving251
Calories
4.2g
Protein
44.1g
Carbs
6.2g
Fat
Ingredients
| 1 cup | 240 ml | tomatoes, pureed |
| 1 cup | 240 ml | white rice, soaked for 30 minutes |
| 2 cloves | garlic, minced | |
| — | sea salt and freshly ground black pepper, to taste | |
| 1 tsp | 5 ml | curry powder |
| 1 tsp | 5 ml | citrus & ginger spice blend |
| 0.5 tsp | 2.5 ml | paprika |
| 1 tbsp | 15 ml | sesame oil |
| 1 | yellow onion, peeled and chopped | |
| 1 | carrot, chopped | |
| 1 tbsp | 15 ml | tomato powder |
| 2.5 cup | 600 ml | water |
Instructions
Ready in about 25 minutes | Servings 4.
Per serving: 251 Calories; 6.2g Fat; 44.1g Carbs; 4.2g Protein; 3g Sugars.
- Press the "Sauté" button to heat up the Instant Pot. Heat the sesame oil until sizzling. Sweat the onion for 2 to 3 minutes. Add the garlic and cook an additional 30 to 40 seconds.
- Add the tomatoes and carrot; cook for a further 10 minutes, stirring periodically. Add seasonings, rice, and water to the Instant Pot. Secure the lid.
- Select the "Manual" mode and cook for 8 minutes at High pressure. Once cooking is complete, use a natural release; remove the lid carefully.
- Taste, adjust the seasonings and serve warm. Bon appétit!