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

    4 people
    T230 min

    Lactose Free


    • 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



    STEP 1

    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.


    STEP 2

    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.

    STEP 3

    Five minutes before the rice is cooked, add the shelled fava beans and the bresaola cut into strips and finish cooking, stirring continuously.


    STEP 4

    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.