Creamy Risotto

Preparation time: 10 Min

Cooking time: 30 Min

Difficulty: Easy

Portions: 4


  • 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



  • 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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