Quick Chickpea Risotto: A Tasty 30-Minute Meal
Ingredients
- 400 g Cooked chickpeas
- 1 Onion
- 1 gambo Celery
- 1 clove Garlic
- Sage
- Rosemary
- 400 g Rice
- 80 g Pork pancetta
- 1/2 glass White wine
- Butter
- Olive oil
- 2 mestoli Broth
- Salt
- Pepper
Instructions
- Mince the celery, onion, rosemary, and sage.
- In a pan with oil, sauté the vegetable mix.
- Add the cooked chickpeas and cook for 15 minutes.
- Blend the chickpeas.
- In another pan, brown the bacon with the butter.
- Add the rice and let it toast.
- Deglaze with white wine and wait for evaporation.
- Add 2 ladles of broth and cook rice until al dente.
- Combine the blended chickpeas with the rice.
- Season with salt and pepper and mix well.
- Remove from heat and let stand for 10 minutes.
Notes
For an even lighter version, you can replace the bacon with diced smoked tofu. This variation will not only reduce the calorie content, but also make the dish suitable for those on a vegetarian or vegan diet.