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Summer Risotto with Companion
Instructions
- 1. Peel and roughly chop the shallot. Put it in the robot with the ultrablade chopper knife and mix for 15 seconds at speed 11.
- 2. Replace the knife with the mixer. Add the olive oil and start the simmer program P1 without the cap for 7 minutes.
- 3. When the timer indicates 4 minutes remaining, add the rice.
- 4. At the end of the program, pour in the chicken broth and start the simmer program P3 at 95 °C for 20 minutes, then put the cap on.
- 5. At the end of the cooking time, add the Parmesan cheese, butter, and sun-dried tomatoes cut into pieces, then gently mix with a spatula.
- 6. Adjust the seasoning. Serve immediately, adding basil leaves.
Ingredients for servings
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300 g of risotto rice -
4 tablespoon of olive oil -
900 ml of chicken broth -
50 g of dried tomato -
50 g of butter -
1 shallot -
50 g of grated parmesan -
10 leaf of fresh basil
Rates (2)
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No reviews
Nutritional information *
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Per serving% RDA
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Energy value579 kcal29 %
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Fat29,06 g42 %
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of which saturated11,86 g59 %
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Carbohydrates65,76 g25 %
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of which sugar5,48 g6 %
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Protein12,54 g25 %
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Fibers2,53 g?
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More data
* As an indication, before cooking, RDA of the EU.