Rotolini di zucchine e ricotta in salsa di pomodoro
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Risotto all'arabbiata with Edamame
ingredients
servings
1
Wholemeal basmati rice
50 oz
Edamame, frozen green soy beans
100 oz
Tomato sauce, without salt
60 oz
Garlic
1 wedge
first courses from Italy - Piemonte
Risotto all'arabbiata with Edamame
Risotto all'arabbiata with Edamame
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
First course and unique for a meal rich in nutrients but above all great for a job board, as in my case. Prepared the night before for lunch the next day
preparation
step 1
In a saucepan pour 50g of brown rice and 3 parts of water from the weight of the rice. I add 200gr because being integral remains a bit more al dente (obviously depends on the taste you like). The rice is cooked when it has absorbed all the water; medium fire cooking
step 2
In another pot, cut a four clove of garlic and leave to cook with a little water; then add the sioia Edamame. For the angry taste, I used the mix of spices with garlic, chilli, tomato, basil and pepper inside
step 3
Add the tomato sauce and allow the water to absorb.
step 4
When the rice is almost cooked and then with a little more water to absorb, add the Edamame to the sauce in the rice and continue cooking until the water is absorbed. I have not added oil in cooking as I will add it cold raw.
