Ingredients for 4 people :
320 grams of brown rice
125 gr Ricotta of Bufala Campana DOP Light
1 Onion
1 l Vegetable broth
1 sachet of saffron
4 tablespoons of extra virgin olive oil
q.b. Rosemary

In a pan pour the oil and onion very finely cut, let it wither and add the rice to make it toast a few minutes. Add a couple of ladles of vegetable broth and mix well until the rice is cooked.
In a bowl soften the Ricotta of Bufala Campana DOP Light, add the saffron and mix the mixture. Pour the ricotta and saffron cream into the risotto and mix everything, decorate it with rosemary and here it is ready to serve and enjoy.