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the recipes

Risotto with Herb and Sprout Cheese

Risotto with Herb and Sprout Cheese

Scenic risotto for the white base enhanced by the color and flavor of the trio of sprouts.

Risotto with herb cheese and trio of sprouts


320 g vialone nano rice
1 glass of prosecco
1 shallot
40g tris of sprouts
50g herb cheese
3 tablespoons of olive oil
salt and pepper to taste.
vegetable broth to taste


Chop the shallot and brown it in a pan with three tablespoons of olive oil. Add the rice, let it toast for a few minutes then blend with the prosecco. Add a ladle of hot broth every time the rice has dried, stirring often. After 10 minutes add 20 g of trio of sprouts.
Cook (about 16-18 minutes), season with salt and pepper. With the heat off stir in the herb cheese and garnish with the remaining 20 g of trio of sprouts.

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