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Risotto al Pomodoro e Limone with Konjac

Fruity Tomato-Lemon Risotto with marinated Shepherd Cheese
2
servings
45
Minutes

Normal

Ingredients

  • 1 Carrot (40g)
  • 1 Clove of garlic (5g)
  • 1/2 Lemon
  • 4 Sprigs of basil
  • 700ml Vegetable broth
  • 200g Cherry tomatoes
  • 1/2 Red onion (40g)
  • 10g Pine nuts
  • 40g Parmesan
  • 140g konjac rice
  • 100g Shepherd cheese
  • 1 Pinch of erythritol
  • Salt, Pepper
  • 40ml Olive oil
  • 1/2 tbsp Balsamic vinegar

Instructions

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1
Peel and finely chop the carrot.
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2
Peel the onion and garlic and slice or dice them.
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3
Finely grate the Parmesan and set aside in a bowl.
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4
Grate the zest of the lemon, collect it in a bowl, cut the remaining lemon in half, and juice it.
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5
Prepare 500 ml of hot vegetable broth.
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6
In a large pot, heat oil and sauté the onion and garlic for 2 - 3 min until translucent.
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7
Add the konjac rice.
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8
Continue heating until the rice has completely absorbed the oil.
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9
Add the carrot cubes and ⅓ of the broth, stirring well.
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10
Once the liquid is fully absorbed by the rice, add another ⅓ of the broth along with the lemon zest and juice, keep stirring.
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11
Meanwhile: wash the basil, pluck the leaves, pat dry and cut into strips. Crumble the shepherd cheese with your fingers. Put both in a small bowl and season with 1 tbsp of olive oil and 1/2 tbsp balsamic vinegar, salt, pepper, and a pinch of erythritol. Let the marinade set until serving. Add the remaining broth to the rice and stir in.
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12
Weigh the pine nuts and toast in a pan until golden brown, then set aside.
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13
Wash and halve the cherry tomatoes.
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14
Add the tomatoes to the rice along with the Parmesan.
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15
Let the rice simmer for about 20 min.; stir occasionally!
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16
After cooking, season the risotto rice with salt and pepper, serve on plates. Top with marinated basil shepherd cheese and enjoy! Tip: If you let the risotto stand for a bit, the shepherd cheese becomes creamier!

Average values per portion

Energy (kJ)
2140
Energy (kcal)
512
Fat
37.5g
Carbs
10.5g
Fiber
15g
Protein
22g
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