Risotto with pesto nuts
first courses from Italy
Risotto with mushrooms, nuts and rosemary
Risotto with mushrooms, nuts and rosemary
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A first tasty dish with autumnal flavors (recipe available also in Kenwood Cooking Chef version)
preparation
step 1
First I pour garlic and onion in a frying pan with the oil so I add the previously washed, sliced and sliced champignon mushrooms and cook them for a few minutes
step 2
Salt and pepper rule, remove the garlic, add the rice and let it toast for a couple of minutes
step 3
At this point I melt with the white wine and, once it has dried completely, I start to add the vegetable broth as it is absorbed until the rice is cooked (it will take about 15 minutes)
sponsor of the author
step 4
I add the rosemary only during the last minute of cooking, then I fire and stuffed with grated Parmesan cheese
step 5
Serve immediately by decorating with fresh rosemary and sprinkling the risotto with a sprinkling of chopped walnuts (and, if you like, with a crude olive oil, possibly flavored with truffles)
step 6
Also follow me on the blog if you want to know how to prepare this recipe with the Kenwood Cooking Chef
step 7
Enjoy your meal!