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Wednesday, December 26, 2012,1:41 AM by
Ponmathi Srilekha.S

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RISOTTO WITH CHICKPEAS AND PARSLEY

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • In a large pan, fry the garlic gently in olive oil until softened but not browned, then add the rice.
  • Stir the rice in the oil and garlic until it is thoroughly coated in the oil and crackling hot.
  • Then add the first 3 ladlefuls of stock and stirring continuously.
  • Lower the heat and continue to cook, adding stock 1- 1 ½ ladlefuls at a time and stir constantly.
  • After 10-12 minutes, add chick peas and continue to cooking as before, add the stock until the rice is tender but not soft.
  • Remove the pan from the heat and mix in the remaining tablespoon olive oil, parsley and Parmigiano Reggiano or( Pecorino).
  • Stir and adjust the seasoning to taste, then cover and leave the risotto to rest for about 5 minutes.
  • Stir again and then serve on a warmed platter, sprinkled with a little more parsley and with grated cheese.

INGREDIENTS

  • 4 garlic cloves, crushed
  • 5 tablespoons Olive oil
  • 400 grams Arborio rice
  • 2 litres ken or (vegetable) kept simmering
  • 250 grams cooked or canned chick peas, (drained and rinsed)
  • 200 grams chopped fresh flat leaf parsley
  • 2 tablespoons freshly grated Parmigiano Reggiano or (Pecorino), 
  • Sea salt and freshly milled black pepper

687 comments for “Risotto with Chickpeas and Parsley”

  • Posted Sunday, February 12, 2023 at 7:29:53 PM

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