A delicious creamy risotto enriched with chickpeas and saffron.
Soak the dried chickpeas for 12 hours, then boil them for 90 minutes.
In a pan, sauté 1/4 of an onion, then add the saffron and chickpeas. After a few stirs, add some rosemary, then pour in plenty of broth and cook for 30 minutes. Afterwards, blend everything to obtain a cream.
In a saucepan, sauté 1/4 of an onion together with the guanciale cut into strips for a few minutes. Then, toast the rice, cooking it slowly with hot broth added little by little.
After about 16 minutes, add a knob of butter and the blended chickpea cream. Stir vigorously off the heat.
Italy
| Energy (kcal) | 391.25 |
| Carbohydrates (g) | 22.72 |
| of which Sugars (g) | 5.25 |
| Fat (g) | 30.43 |
| of which Saturates (g) | 9.95 |
| Protein (g) | 6.47 |
| Fiber (g) | 3.02 |
| Sale (g) | 0.01 |
