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Cucumber and pepper risotto
ingredients
servings
4
Rice
400 oz
Vegetable broth
1 and 1/2 fl oz
Roman pecorino cheese
250 oz
Black pepper
30 oz
Butter
50 oz
first courses from Italy - Calabria
Cucumber and pepper risotto
Cucumber and pepper risotto
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Cucumber and pepper risotto
preparation
step 1
Bring the vegetable broth to the boil
step 2
Toast the rice in a pan for a few minutes without seasoning
step 3
Add some soup ladle until it is covered
step 4
Bring to cooking by adding broth if necessary
step 5
Cooking almost finished to take off from the fire and keep butter and pecorino
step 6
Sprinkle with ground black pepper and a few grains of crushed fresh pepper
