Risotto with mushrooms, nuts and rosemary
21 recipes
Nuts and pears risotto
ingredients
servings
4
Pears
2 unit
White wine
50 mL
Carnaroli rice
320 grams
Vegetable broth
1 liter
Shelled walnuts
100 grams
Iodized salt
to taste
Pepper
to taste
Fresh rosemary
4 sprigs
first courses from Italy
Nuts and pears risotto
Nuts and pears risotto
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A vegetarian risotto with various consistencies. Sweet and bitter.
preparation
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.
step 2
Put the oil in a pot and reach the temperature to put the rice to toast. Once toasted, blend with the wine.
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).
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.
