Jerusalem artichoke soup with chickpeas
71 recipes
Full risotto with fennel and pears
ingredients
servings
1
Brown rice
60 grams
Fennel
1 half
Pears
1 half
Vegetable cooking cream, glutenfree
100 grams
Vegetable milk
1 cup
Parsley
2 sprigs
Nutmeg
to taste
Turmeric
to taste
Food yeast flakes
2 spoons
Breadcrumbs
2 spoons
Celery
1 stem
Carrots
1 half
Leeks
40 grams
Cherry tomatoes
2 unit
Iodized salt
to taste
Hazelnuts
5 unit
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 
description
A mix of autumn flavors!
preparation
step 1
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.
step 2
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.
step 3
After ten minutes add rice to fennel. Mix well for a while and then start adding the vegetable broth.
step 4
Continue to cook the rice by adding the broth, after twenty minutes add the finely chopped pear.
step 5
Once cooked (it will take another twenty minutes) add the cream, mix well and turn off flaky yeast, nutmeg and breadcrumbs.
step 6
Garnish with chopped hazelnuts and good appetite!
