Risotto with pesto nuts
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131 recipes
Risotto with mushrooms, nuts and rosemary
ingredients
servings
2
Iodized salt
to taste
Pepper
to taste
Fresh rosemary
1 sprig
Vegetable broth
500 fl oz
White wine
1/2 glass
Garlic
1 wedge
Onions
1 half
Champignon mushrooms
300 oz
Shelled walnuts
4 unit
Grated Parmesan cheese
40 oz
Carnaroli rice
160 oz
Extra virgin olive oil
1 spoon
first courses from Italy
Risotto with mushrooms, nuts and rosemary
Risotto with mushrooms, nuts and rosemary
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first tasty dish with autumnal flavors (recipe available also in Kenwood Cooking Chef version)
preparation
step 1
First I pour garlic and onion in a frying pan with the oil so I add the previously washed, sliced and sliced champignon mushrooms and cook them for a few minutes
step 2
Salt and pepper rule, remove the garlic, add the rice and let it toast for a couple of minutes
step 3
At this point I melt with the white wine and, once it has dried completely, I start to add the vegetable broth as it is absorbed until the rice is cooked (it will take about 15 minutes)
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step 4
I add the rosemary only during the last minute of cooking, then I fire and stuffed with grated Parmesan cheese
step 5
Serve immediately by decorating with fresh rosemary and sprinkling the risotto with a sprinkling of chopped walnuts (and, if you like, with a crude olive oil, possibly flavored with truffles)
step 6
Also follow me on the blog if you want to know how to prepare this recipe with the Kenwood Cooking Chef
step 7
Enjoy your meal!
