
Jerusalem artichoke soup with chickpeas
first courses from Italy
Full risotto with fennel and pears
Full risotto with fennel and pears
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A mix of autumn flavors!
First, prepare the broth by boiling the half-cut tomatoes, leek, carrot, celery, turmeric, and large salt. When you come to the boil, cook for half an hour at low flames.
Meanwhile cut the fennel into thin strips and cook it in a non-stick pot with the milk. Add the parsley, put on the lid and soften it.
After ten minutes add rice to fennel. Mix well for a while and then start adding the vegetable broth.
Continue to cook the rice by adding the broth, after twenty minutes add the finely chopped pear.
Once cooked (it will take another twenty minutes) add the cream, mix well and turn off flaky yeast, nutmeg and breadcrumbs.
Garnish with chopped hazelnuts and good appetite!