Risotto with chickpeas
Instructions
Chop celery, onion, Rosemary and Sage, saute in a skillet with the olive oil, add the chickpeas and cook for 15 minutes and processing them.
In a saucepan, Saute diced pancetta with the butter, add the rice and seasoning, pour over the wine and allow to evaporate, stretch with 2 ladles of broth and cook the rice is al dente, add the chickpeas, milk shakes, add salt, pepper, remove from heat and let stand for 10 minutes.
Ingredients and dosing for 6 persons
- 400 g of cooked chickpeas
- 1 onion
- 1 stalk of celery
- 1 clove of garlic
- Sage
- Rosemary
- 400 g of rice
- 80 g of pork belly
- 1/2 cup of white wine
- Butter
- Olive oil
- 2 ladles of broth
- Salt
- Pepper