Tomato Kimchi Risotto

Name: Tomato Kimchi Risotto
Total time: 30 min
Yield: 1328 g
Ingredients: Low glycemic index mixed grains 100 g; Olive oil 10 spoon; High-protein cheese 18 g; Green onion 100 piece (1/2); Onion 150 piece; Black pepper 10 g; Lean tuna 100 g; Tomato purée 680 g; Napa cabbage kimchi 160 side dish bowl

Cook 30 min Difficulty NORMAL 1,067 kcal

#Low-calorie #Mediterranean diet

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Ingredients

Main ingredients

Low glycemic index mixed grains 100 g
Olive oil 1 spoon
High-protein cheese 18 g
Green onion 2 piece (1/2)
Onion 1 piece
Black pepper 10 g
Lean tuna 100 g
Tomato purée 680 g
Napa cabbage kimchi 4 side dish bowl

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 128.89 g 47%

Protein 57.59 g 21%

Fat 37.77 g 31%

Serving size 1328g

Cooking steps

1

Finely chop the tomato, onion, garlic, and kimchi.
2

Heat olive oil in a pan and sauté the garlic and onion.
3

Add kimchi and stir-fry over medium heat.
4

Add the tomato and simmer until the moisture reduces.
5

Add the rice and stir-fry, mixing evenly.
6

Season with salt and pepper to taste.
7

Serve in a bowl and garnish with parsley or cheese.

Tomato Kimchi Risotto

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