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Ingredients
- 80 g de parmesan en morceaux (2 cm)
- 500 g de tomates en grappes, coupées en quatre
- 500 g d'eau
- 50 g de concentré de tomates double concentré
- 80 g d'oignons coupés en deux
- 2 gousses d'ail
- 40 g d'huile d'olive
- 100 g de vin rouge
- 300 g de riz risotto, tout type (cuisson 20 minutes)
- 1 c. à café de sel
- 4 boules de fromage burrata petites (env. 200 g)
- ½ bouquet de basilic frais (env. 10 g), effeuillé
- 2 c. à café d'huile d'olive
- 4 pincées de fleur de sel
- 4 pincées de poivre, moulu
- Nutrition
- per 4 portions
- Calories
- 2427 kcal / 10164 kJ
- Protein
- 72.9 g
- Fat
- 115 g
- Carbohydrates
- 268 g
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