Photo: Markus Spiske
Baked Tomato Risotto
12 ingredients
15 min + 1 hr
4
openrecipes
Baked tomato risotto is a rich and delicious comfort food.
Estimated Nutrition (whole recipe, rough)
1202
Calories
47g
Protein
35g
Fat
172g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Arborio Rice
- 2 cups Marinara Sauce
- ½ cups Water
- 3 Tablespoons Unsalted Butter
- ¼ cups All-purpose Flour
- 1-¼ cup Whole Milk
- ⅛ teaspoons Grated Nutmeg
- ½ cups Parmesan Cheese, Plus 1/3 Cup, Divided
- 1 cup Frozen Peas
- 4 whole Eggs, Beaten
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes