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Risotto for pears, brie and nuts

ingredients

servings

2

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

Vegetable broth

to taste

Shallots

1 unit

Shelled walnuts

20 grams

Brie

100 grams

Vialone nano rice

160 grams

Pears

350 grams

first courses from Italy

Risotto for pears, brie and nuts

Risotto for pears, brie and nuts

vegetarian with lactose with nuts high in calcium high in phosphorus

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto for pears, brie and nuts

A delicate and light risotto, almost sweet by pears.

Risotto for pears, brie and nuts step 1

step 1

Peel the pear Williams and cut it into small cubes.

Risotto for pears, brie and nuts step 2

step 2

Boil the shallot in a frying pan with a few spoonfuls of olive oil.

Risotto for pears, brie and nuts step 3

step 3

Add the rice and let it toast with a bowl of broth, then add 2/3 of the pear cubes and bake, adding warm broth when needed.

Risotto for pears, brie and nuts step 4

step 4

A few minutes before the end of the cooking add the remaining pear and walnuts. Season with salt and pepper, turn off and stuffed with brie in pieces.

Risotto for pears, brie and nuts step 5

step 5

Serve immediately by decorating with a few pieces of nut. At pleasure, you can smell with a pinch of cinnamon powder.

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