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Risotto with pears, chestnuts and asiago

ingredients

servings

4

Black pepper

to taste

Iodized salt

to taste

Olive oil

to taste

Parmigiano cheese

30 oz

White table wine

1/2 glass

Vegetable broth

1 and 1/2 fl oz

Onions

1 unit

Asiago

200 oz

Peeled chestnuts

10 unit

Pears

2 unit

Rice

350 oz

first courses from Italy

Risotto with pears, chestnuts and asiago

Risotto with pears, chestnuts and asiago

vegetarian with lactose high in iron high in calcium source of C vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with pears, chestnuts and asiago

In the autumn it is perfect!

Risotto with pears, chestnuts and asiago step 1

step 1

First engrave chestnuts on the back and boil for about 10-15 minutes in a saucepan with water, once cooked spellatele and cut into small pieces.

Risotto with pears, chestnuts and asiago step 2

step 2

Diced Asiago cheese and pears and set them aside.

Risotto with pears, chestnuts and asiago step 3

step 3

In a pan pour about two tablespoons of oil, after heating Fry the finely chopped onion until it is transparent, add the rice and let it roast.

Risotto with pears, chestnuts and asiago step 4

step 4

Once the rice is toasted, add the white wine and let it evaporate. Once you evaporated pour a ladle of broth and wait for it to dry to add other.

Risotto with pears, chestnuts and asiago step 5

step 5

About half cooked rice, add the chestnuts, salt and pepper. At almost cooked add the pears and then the asiago.

Risotto with pears, chestnuts and asiago step 6

step 6

When the rice is cooked turn off the heat and stir adding a knob of butter and parmesan.

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