Early summer risotto

Early summer risotto
Early summer risotto 5 1 Stefano Moraschini


Clean the vegetables by removing the filaments.

Blanch in boiling water for 2 minutes.

Sauté the garlic in a tablespoon of olive oil, add the tomatoes peeled and chopped, to taste and add the vegetables.

Add salt and simmer briefly.

Toast the rice in 1 tablespoon oil with shallots, Deglaze with the wine.

Combine the vegetables and broth; lead to firing.

Stir in the grated ricotta; finish with Basil.

Early summer risotto

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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