Creamy Persimmon and Almond Risotto

Since we have entered persimmon (cachi) season, why not add it to some of your favourite dishes! The sweet yet mild taste of a persimmon taste great in salads, cookies, and even pasta and rice too! Check out this flavourful persimmon risotto recipe by LericettediGian.

Ingredients:

• 190 g of Arborio Rice
• 3 Persimmons
• 110 g of Gorgonzola Cheese
• 1 Litre of Vegetable Broth
• 20 g of Butter
• 15 g of Almonds

Directions:

1. Remove skin of all 3 persimmon’s, chop up almonds and start boiling the vegetable broth
2. Melt butter in a pan and add the rice to toast it
3. Add vegetable broth to pan a little at a time. Stir rice and broth together consistently.
4. Before rice is almost fully cooked, add a pinch of salt if necessary and stir.
5. Add the peeled persimmons and stir.
6. Add the gorgonzola cheese and chopped almonds and stir up until all ingredients are combined.

Not a fan of gorgonzola? Switch it out for whatever cheese you prefer.

Sources:

Main Photo and Video by LericettediGian