Risotto primaverile
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4
persone 10
minuti di preparazione 30
minuti di cottura livello: facile
persone 10
minuti di preparazione 30
minuti di cottura livello: facile
Tutti gli ingredienti
- 300 g di mix di verdure surgelate d’aucy
- 300 g di riso a grani tondi
- 5 cl di olio di oliva extravergine
- 1 l di brodo vegetale
- 40 g di parmigiano grattugiato
- 3 cl di vino bianco
- 60 g di cipolle
- 25 g di prezzemolo bio
- 10 cl di panna fresca bio
- Sale e pepe
Le fasi di preparazione
- Rosolare le cipolle con l’olio di oliva fino a quando non saranno trasparenti, quindi versare il riso
- Tostarlo a fuoco lento, aggiungendo il vino bianco e il brodo durante la cottura
- Quando il riso risulta cotto e al dente (circa 25 minuti), aggiungere il parmigiano, il prezzemolo e la panna fresca per aggiungere cremosità. Versare il mix di legumi e cuocere per 5 minuti
La ricetta in video
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