Tomato, chick peas, parsley and broccoli cream risotto | Pomi Japan
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Cooking tools:
- Cake ring
- Immersion blender
- Blender
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Ladle
- Wooden spoon
- Measuring spoon
- Stove
- Plate
- Serving platter
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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