Drive away with green broad beans and ricotta
1 recipe
Risotto with beans and mustard beans
ingredients
servings
2
Rice
160 grams
Fava beans
200 grams
Mustard seeds
20 grams
Water
2 cups
Extra virgin olive oil
1 teaspoon
Butter
20 grams
Onions
1 gram
Lemon juice
1 gram
Bouillon cube, classic flavour
1 gram
first courses from Italy
Risotto with beans and mustard beans
Risotto with beans and mustard beans
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Risotto with beans and mustard beans with courgettes and radish petals
preparation
step 1
First let the onion bead into a little oil in a pan with high non-stick edges that will house our risotto. On another fire boil the water the nut medium and the frozen beans.
step 2
Proceed to roasting rice, and only when the rice will shine wet with the instant broth trying to hold the beans. From now on, 17 minutes are calculated for the cooking of the carnation.
step 3
At half cooking add the rest of the beans and continue to add water. Add the grain mustard. Add the lemon juice
step 4
Outside the fire, keep with plenty of butter and add the Parmesan reggiano if you like.
step 5
To decorate the dish choose radish petals (very fine washers) and sprinkling zucchini (obtained with the spool)
step 6
Spread the rice in the center of the dish with the help of a coppapasta. Enjoy your meal!
step 7
WINE: accompanies Muller Thurgau, Verdicchio, Riesling.
