Rice cream in vegetable broth is a delicate and tasty first course, perfect for cold days. This recipe originates from the Emilia-Romagna region in Italy, where rice is used in many traditional dishes. The vegetable broth gives a light and fresh flavor to the dish, while the extra-virgin olive oil and grated Parmigiano cheese add a note of creaminess and taste. Rice cream is very versatile and can be customized with the addition of vegetables or spices as desired.
In a saucepan, stir the rice cream into the vegetable broth to dissolve it.
Bring slowly to a boil and cook, stirring with a wooden spoon, for about twenty minutes.
Then remove from the heat and add a teaspoon of extra-virgin olive oil and parmigiano reggiano grattugiato.
Pan
Wooden spoon
Immersion blender
Italy
| Energy (kcal) | 76.46 |
| Carbohydrates (g) | 2.49 |
| of which Sugars (g) | 0.1 |
| Fat (g) | 6.52 |
| of which Saturates (g) | 1.67 |
| Protein (g) | 2.06 |
| Fiber (g) | 0.03 |
| Sale (g) | 0.32 |
