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Nuts and pears risotto





2 unit

White wine

50 mL

Carnaroli rice

320 grams

Vegetable broth

1 liter

Shelled walnuts

100 grams

Iodized salt

to taste


to taste

Fresh rosemary

4 sprigs

first courses from Italy

Nuts and pears risotto

Nuts and pears risotto

vegan with nuts high in iron with good fats

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Nuts and pears risotto

A vegetarian risotto with various consistencies. Sweet and bitter.

Nuts and pears risotto step 1

step 1

Peel the pears and cut them into pieces. In a pestle crush the nuts roughly. Meanwhile, put the broth in a pot to heat down low.

Nuts and pears risotto step 2

step 2

Put the oil in a pot and reach the temperature to put the rice to toast. Once toasted, blend with the wine.

Nuts and pears risotto step 3

step 3

Add half of the pear that will bake in and bake a ladle at a time (add the new broth only when the previous ladle will be dried).

Nuts and pears risotto step 4

step 4

A risotto will be cooked in about 20 minutes. Add the nuts and the remaining pear to cooking. Adjust salt and pepper. Roast the rosemary in a dry pan for a maximum of one minute. It will serve to garnish.

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