Green Risotto with Peas, Zucchini, and Goat's Fossa Cheese

Preparation

1. STEP 1 OF 11

   Prepare the vegetables: Wash the zucchini and cut them into very small cubes.

2. STEP 2 OF 11

   Chop the spring onion and stew it in a saucepan with a drizzle of oil.

3. STEP 3 OF 11

   Add half of the peas, sauté for 2 minutes, then blend with a little broth until you get a smooth cream (set it aside).

4. STEP 4 OF 11

   Toast the rice and cook: In the same saucepan, add the rice and toast it for 2 minutes.

5. STEP 5 OF 11

   Deglaze with a little hot broth and start cooking, adding broth little by little and stirring.

6. STEP 6 OF 11

   Add the vegetables: After 5 minutes, add the diced zucchini and the remaining whole peas.

7. STEP 7 OF 11

   Continue cooking for about another 12 minutes.

8. STEP 8 OF 11

   Green creaming: At the end of cooking, turn off the heat, add the pea cream, cold butter, and half of the Goat's Fossa Cheese.

9. STEP 9 OF 11

   Stir vigorously to make the risotto creamy, adjust salt and pepper.

10. STEP 10 OF 11

    Gourmet plating: Pour the risotto onto plates.

11. STEP 11 OF 11

    Finish with the remaining crumbled Goat's Fossa Cheese, Parmigiano shavings, toasted hazelnuts, and fresh sprouts.

General Information

Analysis

Macronutrients (100 gr)