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Risotto with violet cauliflower, brie and almonds

ingredients

servings

2

Carnaroli rice

200 grams

Extra virgin olive oil

to taste

Shallots

1 unit

Cauliflower

350 grams

White wine

1 glass

Vegetable broth

1500 liters

Brie

150 grams

Almonds

30 grams

first courses from Italy

Risotto with violet cauliflower, brie and almonds

Risotto with violet cauliflower, brie and almonds

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

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with violet cauliflower, brie and almonds

A satisfying mix of flavors, delicate but at the same time tasty.

Risotto with violet cauliflower, brie and almonds step 1

step 1

Clean the cauliflower and cut the florets into thin slices.

Risotto with violet cauliflower, brie and almonds step 2

step 2

Prepare a mince with shallots; pour a little oil into a saucepan, add the shallots and let fry a few minutes and add the almonds.

Risotto with violet cauliflower, brie and almonds step 3

step 3

Add the rice and toast it, then pour the white wine and let it evaporate.

Risotto with violet cauliflower, brie and almonds step 4

step 4

At this point begin to slowly pour the broth, one / two ladles at a time, as the rice will absorb it, until it reaches the right cooking of the rice.

Risotto with violet cauliflower, brie and almonds step 5

step 5

Cut the brie into cubes and add it to the rice almost at the end of cooking; stir in a couple of minutes, then turn off the heat; let stand a few minutes and serve, decorating the surface with the almonds in strips.

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