Pomì recipes

Tomato, chick peas, parsley and broccoli cream risotto
Tomato, chick peas, parsley and broccoli cream risotto
Tomato, chick peas, parsley and broccoli cream risotto
Tomato, chick peas, parsley and broccoli cream risotto

Tomato, chick peas, parsley and broccoli cream risotto

difficulty: Medium

time: 40

Ingredients (4 people)

Pomì Finely Chopped Tomatoes More info

Pomì Finely Chopped Tomatoes 9 oz.

  • Boiled broccolis 10 oz.
  • Boiled chick peas 7 oz.
  • Carnaroli rice 11 oz.
  • Extra-virgin olive oil to taste
  • Italian parsley 1 bunch
  • Vegetable broth 4 cups
  • White onion ½
  • White vinegar 1 teaspoon

Preparation

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 boiling vegetable broth, adding it one ladleful at a time. Halfway through cooking also add Pomì Finely Chopped Tomatoes so to mix well the ingredients.
Once the sauce is ready, add a hint of extra-virgin olive oil and the chopped parsley, then let it rest for a few minutes.

Using a blender or hand blender, blend the broccoli together with two tablespoons of extra-virgin olive oil, salt and pepper.
To dish out, use a food ring mold placed at the center of the plate: fill it with the rice leaving about 2 cm on the edge, then add a layer of broccoli cream.
Serve with a hint of extra-virgin olive oil.

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