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integral risotto Strudel

ingredients

servings

3

Rice

2 glasses

Vegetable broth

3 glasses

Peas

200 grams

Canned tomato sauce, without salt

50 mL

Puff pastry

150 grams

single courses from Italy - Lombardia

integral risotto Strudel

integral risotto Strudel

vegetarian with gluten high in iron source of C vitamins with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

integral risotto Strudel

I found a whole vegan puff pastry ready, in my shop bio trust. As I thought about that pie to do, I felt like risotto. So I improvised, combining the two preparations. And I found myself with a plate easy, fast and very good!

integral risotto Strudel step 1

step 1

First prepare the rice in a pressure cooker. Put the rice and broth into the pan, add the tomato puree, salt and mix well. Close and given seven minutes of baking from the whistle.

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integral risotto Strudel step 2

step 2

Bleed the pot, open it, mix well the rice and add the peas. Roll out the integral sheet on a baking tray covered with baking paper. Put the risotto in the center of the pastry, using a spatula.

integral risotto Strudel step 3

step 3

Close the dough, making sure to prick the surface with a fork or, as I did, to leave two small vents at each end. Bake at 200 degrees, convection oven, for 20 minutes.

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