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Risotto with blacks and cheese cranberries

ingredients

servings

2

Carnaroli rice

140 grams

Blueberries

150 grams

Philadelphia spreadable cheese

100 grams

Grated Grana Padano

1 spoon

Extra virgin olive oil

to taste

Onions

1 half

White table wine

100 grams

Vegetable broth

250 grams

Grana Padano

200 grams

first courses from Italy

Risotto with blacks and cheese cranberries

Risotto with blacks and cheese cranberries

vegetarian with lactose 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 with blacks and cheese cranberries

The blueberry has many beneficial properties is an exceptional antioxidant and contains sugars, minerals, flavonoids, vitamins A, C and B, is good for your view and is useful in the treatment of cystitis and diarrhea, in fact in my recipe lho added almost 3 minutes before you finish cooking so try not to disperse them with a long cooking time.

Risotto with blacks and cheese cranberries step 1

step 1

in a pan, put 3 tablespoons of EVO oil, diced onion and brown

Risotto with blacks and cheese cranberries step 2

step 2

pour the rice to toast for a few minutes and sprinkle with white wine and let it evaporate

Risotto with blacks and cheese cranberries step 3

step 3

cook the rice for about 10 minutes on medium heat, adding the broth in cooking

Risotto with blacks and cheese cranberries step 4

step 4

the 10 minute, unite blacks blueberries and cook for another 8 minutes

Risotto with blacks and cheese cranberries step 5

step 5

off and add the cream cheese into small cubes and grain padan

Risotto with blacks and cheese cranberries step 6

step 6

Serve hot with a sprinkling of grated cheese on top

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