Risotto with Artichokes and Broad Beans
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Livello MASTERY
40 min
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Livello MASTERY
0 Persone
40 min
INGREDIENTI:
per 0 persone
- 1 lb Carnaroli rice
- 7 oz broad beans
- 7 oz peas
- 3 artichokes
- 1 onion , chopped
- ½ cup extra virgin olive oil
- 1 ¾ oz butter
- 3 ½ oz grated Parmigiano Reggiano cheese
- pepper to taste
PREPARAZIONE:
Put the oil and the onion into a pan, brown lightly, add the broad beans, peas and artichokes, season with salt and pepper, add some spoonfuls of water and simmer over moderate heat until the vegetables are cooked. Toss the rice into lightly salted boiling water, drain when āal denteā, transfer to a preheated serving plate, dress with the butter in small pieces and grated Parmesan. Stir. Arrange the vegetable sautĆ© along the edges of the plate and in the center.