Fish with saffron
75 recipes
Risotto rosemary, lemon and berry vanilla
ingredients
servings
4
Rice
300 oz
Vegetable broth
1 fl oz
Onions
1 unit
Lemons
1 unit
Fresh rosemary
1 sprig
Vanilla bean
1 oz
Butter
25 oz
Grated Parmesan cheese
15 oz
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
ready in
30 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A risotto tasty and light.
preparation
step 1
Fry the onion with a dolio wire, add the rice and toast it, add a little at a time the Bodo boiling.
step 2
Halfway through cooking, add the lemon zest and finely chopped rosemary and cook until the end.
step 3
Season with salt and pepper, remove from the heat and stir in butter and Parmesan.
step 4
Divide the plates. Cut the vanilla pod in half and remove the seeds, then add them to the already Serve risotto.
