Papaya Risotto Recipe
Recipe Ingredients for Papaya Risotto
| Amount | Ingredient |
|---|---|
| 1 pc | red onion |
| 2 tbsp | Butter |
| 1 Zw | Rosemary |
| Salt, white pepper | |
| 1 pc | Saffron note |
| 250 grams | Risotto rice |
| 200 ml | Semi-dry Riesling |
| 750 ml | Vegetable broth |
| 1 pc | Papaya |
| 50 g | Pecorino (sheep's milk hard cheese) |
| 2 tsp | Lime juice |
Papaya Risotto Recipe Directions
Sauté onion and rosemary glaze in hot clarified butter. Sprinkle rice, also until translucent. Deglaze with white wine before the will of the rosemary sprig and add the saffron away.
Let simmer wine, pour 1 / 4 of hot vegetable broth, let boil while stirring constantly. Gradually thicken pour more broth, let - proceed so on until stock is depleted.
Cut papaya in half, remove with a spoon the core and peel the fruit. All cut into small cubes.
The finished risotto with diced papaya and grated pecorino cheese to taste.
It tastes very good with fish or poultry.
