A delicious creamy risotto enriched with mascarpone and bottarga, perfect for a refined lunch.
Step 1 of 5: Finely chop the shallot and sauté for a few minutes with extra virgin olive oil.
Step 2 of 5: Add the rice and toast it, stirring often for two minutes, then moisten with two ladles of hot broth and cook over medium heat, adding more hot broth as it is absorbed.
Step 3 of 5: Halfway through cooking, add half of the mascarpone.
Step 4 of 5: At the end of cooking, remove from the heat, add a teaspoon of grated lemon zest, a tablespoon of Provence herbs and the Parmesan.
Step 5 of 5: Mix thoroughly and serve topped with bottarga.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Fish and Milk
| Average values | Per serving135 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,888 kJ451 kcal | 1,404 kJ336 kcal |
| Fat | 15.43 g | 11.47 g |
| of which saturated fatty acids | 8.49 g | 6.31 g |
| Carbohydrates | 63.81 g | 47.44 g |
| of which sugars | 0.95 g | 0.71 g |
| Fibre | 1.33 g | 0.99 g |
| Protein | 11.46 g | 8.52 g |
| Salt | 0.22 g | 0.16 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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