Whole risotto with vegetables
second courses from Italy
Popette Of Rice, Peas, Carrots
Popette Of Rice, Peas, Carrots
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Today's is ... a proven invention! In the sense that the first time I invented it, but then I did it and redone it because I really like it
preparation
step 1
Cook the peas in salted water, drain (keep the broth for a risotto) and shake with the minipimer adding one or two tablespoons of extra virgin olive oil. Here is our pea cream ready.
step 2
Cut the carrots into cubes, pour a layer of water in a saucepan and place it on the stove. When boiling add a teaspoon of vegetable stock powder and carrots, stir, boil again and cook with the lid for 10 minutes. You will have dry carrots
step 3
I also take the 400 g of brown rice already cooked. At this point the meatballs can be formed.
step 4
Mix the rice (cold) with the cream of peas.
step 5
Then add the carrots and mix well.
step 6
Prepare a bowl with water, moisten your hands and form the meatballs. With this dose I got 11 large meatballs. Put them to rest in the fridge for half an hour.
step 7
Meanwhile prepare the breading, optional, because you could already cook them as they are. In a dish pour about three tablespoons of flour of corn flour (the thin one, not the raw one that is used for polenta) and two teaspoons of mix of aromatic herbs-
step 8
Take the meatballs from the fridge, roll them into the breadcrumbs and as soon as they are all ready cook them in a pan, slightly greased, on both sides.
step 9
When they have made a delicious crust will be ready! More tips can be found on our website.