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Risotto with blueberries, stuffed with capriziola

ingredients

servings

4

Carnaroli rice

400 grams

Blueberries

125 grams

Red wine

1 glass

Vegetable broth

1 and 1/2 liters

Extra virgin olive oil

20 mL

Shallots

1 unit

Soft goat cheese

200 grams

first courses from Italy

Risotto with blueberries, stuffed with capriziola

Risotto with blueberries, stuffed with capriziola

vegetarian with lactose high in iron

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with blueberries, stuffed with capriziola

Blueberries and Capriziola? seeing is believing

Risotto with blueberries, stuffed with capriziola step 1

step 1

Prepare vegetable broth.

Risotto with blueberries, stuffed with capriziola step 2

step 2

Tosta rice in a large and low pan.

Risotto with blueberries, stuffed with capriziola step 3

step 3

Prepare a sauce of oil, shallots and add blueberries (leave some for flat decoration)

Risotto with blueberries, stuffed with capriziola step 4

step 4

Add a glass of wine to the toasted rice and fry a little more. Then add pastry prepared previously and slowly add broth as needed

Risotto with blueberries, stuffed with capriziola step 5

step 5

After cooking, add chopped cheese, mix well.

Risotto with blueberries, stuffed with capriziola step 6

step 6

Let's rest the risotto before serving. You can whitewash in adding fresh blueberries directly to the dish. Enjoy your meal

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