Risotto with mushrooms, nuts and rosemary
75 recipes
Risotto with pesto nuts
ingredients
servings
4
Carnaroli rice
320 oz
Shelled walnuts
100 oz
Lemons
1 unit
Parmigiano cheese
50 oz
Onions
1 unit
Garlic
1 wedge
White wine
1 glass
Butter
1 knob
Extra virgin olive oil
to taste
Iodized salt
to taste
Pepper
to taste
Dried thyme
to taste
first courses from Italy
Risotto with pesto nuts
Risotto with pesto nuts
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An original, rustic flavor for nuts lovers.
preparation
step 1
Chop the nuts, holding some aside for the decoration of the dishes.
step 2
Add the clove of garlic, cheese, thyme, grated lemon peel and a little of its juice and smooth until you get a rough pesto. Mix with 1/2 dl of oil, salted and peppered.
step 3
Chop the onion and fry it in a pan with a spoon of oil, combine the rice and toast for a couple of minutes. Smear with white wine.
step 4
Bring to a boiling bath with a hot soup ladder every time it dries. Turn off the fire, add a nut of butter.
step 5
Sprinkle the pesto of nuts with a bowl of broth and add to the risotto, mix well and plump. Ultimate dishes with nuts kept aside, crushed.
