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Risi and pods of bisi

ingredients

servings

1

Iodized salt

to taste

Robiola cheese

20 grams

Basil

2 leafs

Extra virgin olive oil

2 spoons

Shallots

1 half

Peas, only pods

200 grams

Roma rice

60 grams

first courses from Italy

Risi and pods of bisi

Risi and pods of bisi

vegetarian with lactose source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risi and pods of bisi

Believe it or not, since I discovered how good the pea pods pulp is, I tend to cook first those who do not peas themselves, so much so that the peas are still in the fridge, while the pods have already cooked them, Photographed, eaten and published

Risi and pods of bisi step 1

step 1

I put the pods in water and a bit of bicarbonate, rinse them well and boil them for about a quarter of an hour in salt water.

Risi and pods of bisi step 2

step 2

I drain them, keeping the cooking water away, and I step in the passoverdure to extract the pulp by dividing it from the hard part and fibrous.

Risi and pods of bisi step 3

step 3

Then I proceed with the preparation of the risotto. I whisper the shallot in the oil and roast the rice for a few minutes.

Risi and pods of bisi step 4

step 4

At this point, add the puree of pods and bake the rice adding the same baking water of the pods a little at a time.

Risi and pods of bisi step 5

step 5

This time I wanted to keep up with some robiola and smell with some chopped basil leaves and the result was very creamy and delicate, but they also go well with butter and parmesan, if you like.

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