Creamy Risotto
Preparation time: 10 Min
Cooking time: 30 Min
Difficulty: Easy
Portions: 4
INGREDIENTS
- 500ml Veggò® - Aquafaba
- 320g rice
- 200g chickpeas
- 500ml vegetable broth
- 1 onion
- rosemary
- q.s extra virgin olive oil
- q.s. salt
- 20g butter
- garlic
- celery
- sage
PREPARATION METHOD
- Cook chickpeas, previously soaked, with half an onion, garlic and celery and salt when done.
- Peel the onion, chop it together with the celery and sage and brown the mixture in a pan with a drizzle of extra virgin olive oil.
- Take the cooked chickpeas, add them to the preparation and pour a ladle of broth and Veggò® – Aquafaba adding finally a sprig of rosemary and cook for a couple of minutes, blend the preparation, with an immersion blender, until you get a homogeneous puree and set aside.
- Prepare a drizzle of extra virgin olive oil in a high frying pan, the chopped half onion and brown, add the rice and toast for 3-4 minutes continuing to stir.
- Next, add 1 ladle of vegetable broth and Veggò® – Aquafaba , previously heated, and stir until the rice has absorbed the liquid; add more Veggò® – Aquafaba and more broth until the rice is cooked through.
- Finally, add the chickpea mixture and a knob of butter to the rice, stir for a couple of minutes and serve hot.
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