Carrot Tomato Risotto from the Oven
Rice or Pasta Salad
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
Delicious and easy carrot tomato risotto baked in the oven.
Ingredients (13 ingredients)
-
250 g Risotto rice
-
1 l Vegetable broth
-
350 g Carrots
-
100 g Dried tomatoes in oil
-
1 Stück Onion
-
1 Stück Red chili pepper
-
2 EL Tomato paste
-
2 Stück Garlic cloves
-
60 g Parmesan
-
3 EL Olive oil
-
1 Spritzer Lemon juice
-
nach Geschmack Salt
-
nach Geschmack Pepper
Preparation (8 steps)
Chop onion
Add a medium-sized onion to the mixing bowl and chop for 3 sec./level 5. Push down with the spatula.
Sauté onion
Add 3 tbsp olive oil to the mixing bowl and sauté the chopped onion for 3 min./120°C/level 1.
Add carrots, tomatoes and chili
Add 4 medium-sized, diced carrots (approx. 350g), 100g dried, chopped tomatoes in oil (drained) and 1 seeded, chopped red chili pepper or pepperoni to the mixing bowl. Sauté for 5 min./120°C/level 1.
Add tomato paste and garlic
Add 2 tbsp tomato paste and 1-2 pressed garlic cloves to the mixing bowl and sauté for 30 sec./120°C/level 1.
Sauté rice
Add 250 g risotto rice to the mixing bowl and sauté for 1 min./120°C/level 1.
Add broth and lemon juice
Add 1 liter vegetable broth (from bouillon cube/paste or homemade) and 1 splash of freshly squeezed lemon juice to the mixing bowl. Transfer to an ovenproof casserole or skillet.
Cook in the oven
Close the casserole or skillet with a lid and cook in a preheated oven at 200°C circulating air for 30 minutes.
Add Parmesan and stir
After 30 minutes, remove the casserole from the oven. Add 60 g freshly grated Parmesan (for vegetarians without animal rennet), salt and pepper to taste and stir in for 2 min./60°C/reverse rotation level 1.
Finished cooking? Great! 🎉
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