Risotto with Beans, Pecorino, and Lemon
Risotto • World
Description
Risotto with Beans, Pecorino, and Lemon
Ingredients
- Shallots 4 heads
- Garlic 1 clove
- Butter 1 tablespoon
- Arborio rice 10 oz
- White wine 1 cup
- Vegetable Broth 0 qt
- Beans 5 oz
- Lemon 1 piece
- Grated Pecorino cheese 0 oz
Step-by-Step Guide
Step 1
Sauté 4 finely chopped shallots and 1 crushed clove of garlic until soft.
Step 2
Add 300 g of rice and mix well. Increase the heat, pour in 1 cup of white wine, and simmer until the liquid evaporates.
Step 3
Gradually add 1.5 l of vegetable broth, simmer until the rice is tender (the rice should be slightly al dente). Add 200 g of beans and another piece of butter, the zest of ½ lemon, and 25 g of grated Pecorino.
Step 4
Serve, sprinkled with 25 g of grated Pecorino and the zest of the remaining lemon.
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