Risotto with apples and oranges

Ingredients (per 3 portions)

250 gr. of parboiled rice

1 mela golden

1 Red onion

700 about ml of vegetable broth

EVO oil as needed

Salt up to taste.

100 ml White wine

Parsley

Cooking: pot

Difficulty: media

Procedure

Peel and chop the apple and l’ Orange.

In a low and wide saucepan, fry the onion with a little’ of oil, then add the fruit and salt, cook for two minutes, stirring.

Add the white wine and rice and mix to mix all the ingredients.

Add the broth and cook while stirring for 15 minutes.

If the rice is dry during cooking, add more broth.

When cooked, stir in a little’ of extra virgin olive oil and sprinkle with parsley.