Berry and Mint Risotto

Preparation

1. STEP 1 OF 8

   Wash the berries such as blueberries, raspberries, blackberries, and red currants, dry them, and remove the currants from their cluster.

2. STEP 2 OF 8

   Clean the onion and finely chop it into small pieces, also prepare the vegetable broth or stock cube.

3. STEP 3 OF 8

   In a pan, pour the extra virgin olive oil and the chopped onion, sauté for a couple of minutes, and when it starts to brown, add the rice.

4. STEP 4 OF 8

   Toast the rice for a couple of minutes and then deglaze with the wine.

5. STEP 5 OF 8

   Once the wine has completely evaporated, add two ladles of broth and continue cooking the rice for 10 minutes.

6. STEP 6 OF 8

   Add the berries and mint, adjust the salt, and cook the rice, stirring so that the rice releases its starches, adding broth as needed.

7. STEP 7 OF 8

   Finally, mash the berries with a fork so they release their juice into the risotto.

8. STEP 8 OF 8

   Once the rice is cooked, remove the pot from the heat, add the knob of butter, and stir to make it exceptionally creamy, garnish with some berries, and serve hot.

General Information

Analysis

Macronutrients (100 gr)