Tomato, chick peas, parsley and broccoli cream risotto | Pomi Japan
Mince the onion and sauté it in a saucepan, then add the rice and chickpeas and let them brown slightly. Once toasted start cooking using the…
Ingredients
- Boiled broccolis 300 gr
- Boiled chick peas 200 gr
- Carnaroli rice 320 gr
- Extra-virgin olive oil to taste
- Italian parsley 1 bunch
- Vegetable broth 1 lt
- White onion ½
- White vinegar 1 teaspoon
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