Risotto with cherry tomatoes, mountain Parmigiano Reggiano, and pearls with white dressing

Preparation

1. STEP 1 OF 11

   Prepare the vegetable broth and keep it warm.

2. STEP 2 OF 11

   Wash and dice the cherry tomatoes.

3. STEP 3 OF 11

   Finely chop the onion.

4. STEP 4 OF 11

   In a large saucepan, heat the oil with half the butter. Add the onion and gently sauté it.

5. STEP 5 OF 11

   Pour in the rice and toast it over medium heat for 2 minutes, stirring continuously.

6. STEP 6 OF 11

   Deglaze with the white wine and let the alcohol evaporate.

7. STEP 7 OF 11

   Add the cherry tomatoes and start adding the hot broth, a little at a time, stirring often.

8. STEP 8 OF 11

   Add the cherry tomatoes and start adding the hot broth, a little at a time, stirring often.

9. STEP 9 OF 11

   At the end of cooking, off the heat, stir in the remaining butter and grated Parmigiano Reggiano. Adjust with salt and pepper.

10. STEP 10 OF 11

    Plate the risotto with a wave-like consistency. Garnish each plate with Pearls with White Dressing and some fresh sprouts.

11. STEP 11 OF 11

    Serve immediately, accompanied by a glass of white wine.

General Information

Analysis

Macronutrients (100 gr)