Risotto with melon

Who I am
Elia Tabuenca García
@eliatabuencagarcía

Are you looking for a recipe to make an original, light, vegan and delicious dish? Here it is: the melon risotto! Your Verdiana offers you a first course based on seasonal fruit, low in calories, very fresh and suitable for ever higher summer temperatures. In short, a real opportunity to offer your guests a fun, ethical and eco-sustainable dish!



fence one prescription to create an original, light dish, vegan and delicious? Here it is: the risotto with melon! Your Verdiana offers you a first course based on seasonal fruit, low-calorie, very fresh and suitable for ever higher summer temperatures. In short, a real opportunity to offer your guests a funny dish, ethical ed eco friendly!

Index

Ingredients

  • 200 g of rice (vialone nano)
  • 6 slices of melon
  • 2 shallots
  • 2 tablespoons of olive oil
  • 1 liter of vegetable stock
  • 2 tablespoons of brandy
  • Preparation Time:
    10 minutes
  • Cooking time:
    20 minutes
  • Rest time:
    -
  • Dose:
    2 people to
  • difficulty:
    low

 

Preparation

Clean and cut it shallot so as to make a very fine mince, then pour 2 tablespoons of oil into a large pan, put it on medium heat and when it starts to heat, pour in the chopped shallot.
Let it brown for a few minutes, then add the rice, mix well and toast it for 3-4 minutes, then blend with the brandy and stir over medium heat until the smell of the alcohol has completely evaporated.



Now add the pulp of melosine chopped (must be almost a mush) and cook for about 5-6 minutes.


When the rice and melon mixture tends to dry out, add a ladle of vegetable broth and stir until the rice has absorbed all the liquid; repeat the operation pouring more broth until it is cooked (the vialone nano will be cooked after about 17 minutes).


Now all that remains is to turn off the stove, let the rice rest for about ten minutes and serve it in single-portion pastry cutters.

Bon appetit!

Verdiana Amorosi

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