Italian
Risotto with Romanesco Broccoli, Pomegranate and Kefir
by Giallozafferano · 2.9M subscribers on YouTube
A creamy risotto with Romanesco broccoli, pomegranate and kefir, a vegetarian dish full of flavor.
- Difficulty
- medium
Ingredients
9 items- 320 gCarnaroli Rice
- 1 pcsRomanesco Broccolito clean
- 1 lVegetable Broth
- 150 gDry White Wine
- Fine Saltto taste
- 40 gButterfor mantecatura
- 40 gParmigiano Reggianograted
- 1 pcsPomegranateto clean, seeds for garnish
- 4 tbspKefir Al Naturalefor garnish
Method
- Cook the Romanesco broccoli in vegetable broth until tender.
- Once cooked, blend the broccoli with some of the broth, a pinch of salt, and a drizzle of oil.
- Toast the Carnaroli rice dry in the pot, then deglaze with dry white wine.
- Cook the rice, gradually adding the vegetable broth.
- Halfway through cooking, add the broccoli cream.
- Remove from heat and stir in butter and grated Parmigiano Reggiano until creamy.
- Plate the risotto with a dollop of natural kefir and pomegranate seeds.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
