Risotto with apples
Instructions
Bring the broth to a boil.
Wash the apples and dry them with a cloth, peel them, privatel of cored and cut them into cubes.
Put half in a saucepan with oil and let them wither in focus; Add the rice and toast for 2 minutes, stirring with a wooden spoon.
Pour the broth, a little at a time, and continue cooking for 20 minutes, stirring occasionally.
Half-cooked rice to join the other half of the Apple cubes.
When cooked remove the risotto from the heat, add the grated Parmesan cheese, freshly ground white pepper and nutmeg.
Mix, let stand a few minutes to Rice Casserole and serve hot.
Ingredients and dosing for 4 persons
- 250 g of rice
- 2 green apples
- 3 tablespoons of olive oil extra virgin
- 75 cl of vegetable broth
- 30 g of grated parmesan cheese
- 1 pinch of nutmeg
- 1 pinch of white pepper