Light risotto with fava beans, bresaola, lemon and Grana Padano

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Light risotto with fava beans, bresaola, lemon and Grana Padano
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Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 30 minutes . Variety: Rice
Lactose free Lactose free

Ingredients

320 g Carnaroli rice 
100 g Grana Padano
150 g fresh fava beans, shelled
1 l vegetable broth
1 cup of white wine
80 g bresaola
1 lemon
50 g butter
1 shallot
chives
extra virgin olive oil
salt 
pepper
 

Preparation

Finely chop the shallot and brown in a pan with a drizzle of olive oil, then add the rice and toast for a few minutes on a high heat until golden brown.
Pour in a cup of white wine and continue cooking for 15-16 minutes, adding ladles of boiling broth, stirring carefully and seasoning with salt and pepper.
Five minutes before the rice is cooked, add the shelled fava beans and the bresaola cut into strips and finish cooking, stirring continuously.
When the rice is completely cooked, add the chopped chives, turn the heat off and melt in the butter and grated Grana Padano. 
Serve the risotto warm, with a sprinkle of grated lemon peel and some freshly ground black pepper.
 
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