Arancini gluten free vegan
first courses from Italy - Lazio
Saffron risotto, asparagus and peas
Saffron risotto, asparagus and peas
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Brown rice with asparagus and peas!
preparation
step 1
Cook the brown rice for 40 minutes in salted water little, so that at the end of cooking the starch remains, and you create a creamy sauce. Once cooked add the saffron and stir immediately.
step 2
Meanwhile that cooks the rice, cook the asparagus in a pan with peas, garlic, parsley, salt and pepper.
step 3
Add the vegetables to the creamy rice.
step 4
If you need to add the soy cream or rice.
step 5
Serve with a little pepper!