Today a super tasty and creamy risotto: the creamy risotto with chickpeas and zucchini chips. Lately I’ve been preparing a lots of risottos, and by making it, I realized that you can really do it with plenty of different flavours. I had some leftovers of chickpeas, so I thought that adding them to the risotto could have been a good idea to make it creamier. But, in my opinion, something crispy was left, so I thought to make some zucchini chips. Well my friends, this is something really incredible and spectacular, you absolutely to try and let me know what you think about it!
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time10 Minutes
- Cooking time20 Minutes
- Cooking methodBoiling
First thing to do is to heat up the leftovers chickpeas.
Once they will be ready, pass them with an immersion robot.
Make a soft and smooth cream with them and leave it for now.
Now cut the zucchini in thin slices.
Fry the zucchini with peanut oil.
Drain the zucchini oil and also set aside them for now.
Cook a simply vegetable broth.
Toast the rice with a knob of butter.
Add some vegetable broth to the rice anytime you think it is necessary.
Halfway through cooking the rice add some chickpeas cream.
continue to cook your risotto for 20 minutes and, in the end, add a knob a butter in order to make it creamier.
Add the mozzarella and let it melt.
Add the grana cheese.
Let’s serve your risotto with some zucchini chips on the top of it.