
Drive away with green broad beans and ricotta
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
For a first course rich in flavor and appetizing ... here is the Risotto with olives!
In a pan, with a little bit of extra virgin olive oil, brown a finely chopped onion.
As soon as the onion is golden pour the rice and let it toast for a few minutes.
Add the wine and let it evaporate, then proceed as a normal risotto, gradually hydrating the rice with the boiling vegetable stock.
When half cooked, add the green olives and the pitted black olives cut into strips.
Arrange salt and pepper.
When the risotto is ready, stir in the grated Parmesan cheese.
Serve finishing with fresh chopped parsley and, if desired, black pepper.