A delicious creamy risotto, enriched with chickpeas and saffron. Delicate flavor with a super fragrant aroma of fresh saffron.
Step 1 of 4: Soak the dried chickpeas for 12 hours, then boil them for 90 minutes.
Step 2 of 4: In a pan, sauté 1/4 of an onion, then add the saffron and the chickpeas. After stirring a few times, add some rosemary, then pour in plenty of broth and cook for 30 minutes. Afterwards, blend everything to obtain a cream.
Step 3 of 4: In a saucepan, sauté 1/4 of an onion together with the guanciale cut into strips for a few minutes. Then toast the rice, cooking it over low heat with hot broth added little by little.
Step 4 of 4: After about 16 minutes, add a knob of butter and the blended chickpea cream. Stir in off the heat.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk
| Average values | Per serving193 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 3,000 kJ717 kcal | 1,555 kJ372 kcal |
| Fat | 28.6 g | 14.82 g |
| of which saturated fatty acids | 2.91 g | 1.51 g |
| Carbohydrates | 96.42 g | 49.96 g |
| of which sugars | 7.18 g | 3.72 g |
| Fibre | 10.23 g | 5.3 g |
| Protein | 17.16 g | 8.89 g |
| Salt | 0.04 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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