Risotto with mulberry blackberries with almond butter
10 recipes
Risotto for pears, brie and nuts
ingredients
servings
2
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
Vegetable broth
to taste
Shallots
1 unit
Shelled walnuts
20 grams
Brie
100 grams
Vialone nano rice
160 grams
Pears
350 grams
first courses from Italy
Risotto for pears, brie and nuts
Risotto for pears, brie and nuts
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicate and light risotto, almost sweet by pears.
preparation
step 1
Peel the pear Williams and cut it into small cubes.
step 2
Boil the shallot in a frying pan with a few spoonfuls of olive oil.
step 3
Add the rice and let it toast with a bowl of broth, then add 2/3 of the pear cubes and bake, adding warm broth when needed.
step 4
A few minutes before the end of the cooking add the remaining pear and walnuts. Season with salt and pepper, turn off and stuffed with brie in pieces.
step 5
Serve immediately by decorating with a few pieces of nut. At pleasure, you can smell with a pinch of cinnamon powder.
