Drive away with green broad beans and ricotta
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Risotto with olives
ingredients
servings
4
Rice
320 oz
Extra virgin olive oil
to taste
Onion
1 unit
Pitted black olives
30 oz
Pitted green olives
30 oz
White table wine
1 glass
Vegetable broth
1 fl oz
Salt
to taste
Pepper
to taste
Parsley
1 sprig
Grated Parmesan cheese
1 spoon
first courses from Italy - Puglia
Risotto with olives
Risotto with olives
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
For a first course rich in flavor and appetizing ... here is the Risotto with olives!
preparation
step 1
In a pan, with a little bit of extra virgin olive oil, brown a finely chopped onion.
step 2
As soon as the onion is golden pour the rice and let it toast for a few minutes.
step 3
Add the wine and let it evaporate, then proceed as a normal risotto, gradually hydrating the rice with the boiling vegetable stock.
step 4
When half cooked, add the green olives and the pitted black olives cut into strips.
step 5
Arrange salt and pepper.
step 6
When the risotto is ready, stir in the grated Parmesan cheese.
step 7
Serve finishing with fresh chopped parsley and, if desired, black pepper.
