Drive away with green broad beans and ricotta
first courses from Italy
translated by Italian with
A risotto with a balanced flavor, great for impressing friends with a completely new dish!
Roast the peppers in the oven at 180 degrees for 25 minutes, peel and blend. Toast the lupins in the pan, to make them crunchy.
Boil a stack of hot water that we will use to cook the risotto.
Blend the basil leaves with the oil.
Fry the onion, add the rice and blend with the white wine, add the water a little at a time, always keeping the flame high for 10 minutes
add the cream of peppers and cook for another 5 minutes. Mantecare with butter and pecorino.
Serve adding chopped olives and lupines and basil oil.