Mint Risotto

Last Updated on December 13, 2024

Mint risotto is served as a meatless main course or as a side dish to various meats. In Italy, instead of soup, other light dishes are more often served, such as pasta, or just variously prepared rice.

Ingredients:

400 g milk rice (Arborio, Carnaroli, Vialone Nano …) 100 g of grated parmesan 25-30 pieces fresh mint leaves 1 pk onions 1 tbsp olive oil 1 tbsp butter 700 ml stock salt

Procedure:

1. Peeled onion chop finely
2. Fry the onion in good quality olive oil, preferably stirring constantly, when the onion turns slightly golden add the rice and fry it as well
3. Add salt to the rice, turn down the heat, add Parmesan cheese mixed with mint leaves, butter, mix everything well from the bottom so that the Parmesan cheese does not burn
5. Serve the finished risotto warm, garnished with mint sprigs.