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Risotto with purple carrots and currants

ingredients

servings

2

White wine

1 glass

Grated cheese

50 grams

Iodized salt

to taste

Black pepper

to taste

Ribes

1 cup

Philadelphia spreadable cheese

50 grams

Vegetable broth

to taste

Shallots

1 unit

Beetroot

2 unit

Rice

180 grams

first courses from Italy

Risotto with purple carrots and currants

Risotto with purple carrots and currants

vegetarian with lactose high in iron high in calcium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with purple carrots and currants

Purple carrots are considered beneficial in the fight against cancer and how you can easily guess the color, contain as blueberries and blackberries dallelevato anthocyanins antioxidant, anti-inflammatory and fights free radicals! And then, that risotto is!

Risotto with purple carrots and currants step 1

step 1

Prepare the vegetable broth. Meanwhile, peel the carrots (attention stain it!), Cut into chunks and blend beautifully to the mixer.

Risotto with purple carrots and currants step 2

step 2

In a skillet, melt the butter and fry the shallots finely chopped previously. Add carrots and rice and toast for 2 minutes. Pour the wine and let it evaporate.

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Risotto with purple carrots and currants step 3

step 3

Then add the broth and cover the risotto, stirring frequently. Cook the rice according to the cooking times listed on the package, taking care to add a bit of broth as the rice dries

Risotto with purple carrots and currants step 4

step 4

When the risotto is cooked, add the philadelphia, grated cheese and pepper and stir. Allow the risotto 2 minutes before serving and serve with red currants to taste. Enjoy your meal!

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