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Risotto with Blueberries and Rosemary

ingredients

servings

4

Rice

280 oz

Blueberries

100 oz

Garlic

2 wedges

Dry rosemary

to taste

Vegetable broth

2 fl oz

Potatoes

2 unit

Extra virgin olive oil

to taste

Natural sea salt

to taste

Turmeric

2 pinches

Soy drink

to taste

Nutmeg

to taste

first courses from Italy

Risotto with Blueberries and Rosemary

Risotto with Blueberries and Rosemary

vegan

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with Blueberries and Rosemary

A nice and good and colorful risotto. Then simple to do :))

Risotto with Blueberries and Rosemary step 1

step 1

We peel the potatoes and wash them. We cut them into chunks and boil them in a pot with water. Drain as soon as they are cooked. Then blend with a little extra virgin olive oil, sea salt, a pinch of turmeric powder and nutmeg.

Risotto with Blueberries and Rosemary step 2

step 2

Add a little bit of natural soy milk, we don't have much time to add. Frulliamo. We must get a creamy but not liquid consistency. We pour into a pan which we then go to warm up at the time of the dish preparation.

Risotto with Blueberries and Rosemary step 3

step 3

We bring the vegetable broth to a boil. In a rather large non-stick pan, pour extra virgin olive oil and a couple of sprigs of rosemary. We heat the oil and then add the rice that we previously washed under cold running water.

Risotto with Blueberries and Rosemary step 4

step 4

We turn with a wooden spoon and gradually add a little broth. We cook the blueberries in a pan with a 200gr of water. Bring to a boil. You will gradually notice that the liquid will increasingly take on a dark purple color.

Risotto with Blueberries and Rosemary step 5

step 5

Don't let the water dry up. Then blend them. At about 5 minutes to finish cooking the risotto, add the blended blueberries and finish cooking, mixing well with the wooden spoon.

Risotto with Blueberries and Rosemary step 6

step 6

We heat the turmeric potato puree. For the preparation of the dish at the base we put the mashed potatoes then we place the risotto with blueberries and rosemary on top. Serve hot!

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