Follow the instruction and recipes by our nutritionist below to make Apricot risotto
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Practical information
- Total time: 50 min
- Preparation time: 50 min
- Number of people: 4
- Difficulty: Medium
- Cost: Economical
- Type: Flat
- Category: Risotto
- Nutritional criteria: Gluten free, Egg free,
Preparation
- Peel and chop the onion. Prepare the broth according to the instructions given on the package and heat it in a saucepan.
- Heat the oil in a sauté pan. Melt the onion without letting it color, then throw in the unwashed rice and mix with a spatula until all the grains are translucent.
- Then add 1/3 of the broth and cook for about 8 minutes over low heat until it has evaporated.
- During this time, wash, hull, open and pit the apricots, then dice them. Also cut the dried apricots into small cubes.
- Wet the rice with a second third of the broth and continue cooking for about 8 minutes until evaporated.
- Heat 30 g of butter in a pan. Sauté fresh apricots and dried apricots for a few minutes, then add the powdered sugar and sichuan pepper.
- Mix and let lightly caramelize. To book. Wet the rice with the last third of the broth, cook for about 8 to 10 minutes until completely evaporated: the rice should nevertheless remain al dente.
- Season with salt and pepper depending on the broth. At the end of cooking, add the apricots to the risotto, as well as the rest of the fresh butter and half the Parmesan.
- To serve, transfer the risotto to a deep dish and present the rest of the grated Parmesan cheese separately. Serve hot.
To know :apricots, by their richness in potassium and low in sodium, help to control blood pressure.
