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Risotto with pomegranate, brie and cream of leeks

ingredients

servings

4

Carnaroli rice

240 grams

Vegetable broth

1 liter

Leeks

2 unit

Brie

200 grams

Pomegranates

1/2 half

Extra virgin olive oil

1 coffee cup

Shallots

1 unit

White wine

1 glass

Grated Grana Padano

1 cup

Butter

2 knobs

Pepper

to taste

Iodized salt

to taste

first courses from Italy - Lombardia

Risotto with pomegranate, brie and cream of leeks

Risotto with pomegranate, brie and cream of leeks

vegetarian with lactose high in calcium high in phosphorus

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with pomegranate, brie and cream of leeks

Pomegranate and leek creme with brie

Risotto with pomegranate, brie and cream of leeks step 1

step 1

Toast the rice with crushed oil and onion or without anything (in this way the rice will nourish better). Stain with white wine and let it evaporate.

Risotto with pomegranate, brie and cream of leeks step 2

step 2

Then add broth, salt and pepper

Risotto with pomegranate, brie and cream of leeks step 3

step 3

Prepare then a pan with oil for the fried, cut the other loin into thin julienne and fry it

Risotto with pomegranate, brie and cream of leeks step 4

step 4

When the rice is cooked (if it is too dry add the broth again) keep it with the brie cut before cubes, the grain, the cream of leeks and butter (always at will)

Risotto with pomegranate, brie and cream of leeks step 5

step 5

Apply and decorate with fried porridge and pomegranate grains

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