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Risotto rosemary, lemon and berry vanilla

ingredients

servings

4

Rice

300 grams

Vegetable broth

1 liter

Onions

1 unit

Lemons

1 unit

Fresh rosemary

1 sprig

Vanilla bean

1 gram

Butter

25 grams

Grated Parmesan cheese

15 grams

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste

first courses from Italy

Risotto rosemary, lemon and berry vanilla

Risotto rosemary, lemon and berry vanilla

vegetarian with lactose

ready in

30 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto rosemary, lemon and berry vanilla

A risotto tasty and light.

Risotto rosemary, lemon and berry vanilla step 1

step 1

Fry the onion with a dolio wire, add the rice and toast it, add a little at a time the Bodo boiling.

Risotto rosemary, lemon and berry vanilla step 2

step 2

Halfway through cooking, add the lemon zest and finely chopped rosemary and cook until the end.

Risotto rosemary, lemon and berry vanilla step 3

step 3

Season with salt and pepper, remove from the heat and stir in butter and Parmesan.

Risotto rosemary, lemon and berry vanilla step 4

step 4

Divide the plates. Cut the vanilla pod in half and remove the seeds, then add them to the already Serve risotto.

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