Risotto with chickpeas cream and crispy guanciale

• 10 minutes to prepare • 30 minutes to cook • Serves 4

 

 

Hummus' love 

A twist on a classic risotto recipe, this chickpeas risotto has a delicious hummus' flavor and an extra boost of taste from the crispy guanciale bacon.
If you've ever wondered how to make risotto, this recipe is totally for you. An easy first course is just what Spring first days need to warm you up for the inside out.
This hearty risotto is completely soul-warming. Next time you are in the mood for a bowl of comfort food, this recipe is the perfect thing to whip up.

Here's what you will need for the 4-serving recipe:

320 g Carnaroli rice 
1 shallot
100 g guanciale, cubed
1 l vegetables broth
1 glass white wine
50 g grated Parmesan cheese

230 g boiled chickpeas

EVO oil
salt and pepper

1. Place chickpeas in the food processor. Add 2 tablespoons of EVO oil and stir until a smooth mass. Keep aside
2. Braise the chopped shallot with 1 tablespoon of EVO oil until golden
3. Pour the rice into the pan and let it toast for 1 minute
4. Simmer it with white wine until it evaporates
5. Cook the rice, adding a spoonful of boiling broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package)
6. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the guanciale bacon, chopped
7. Once golden, let it drain on paper towel 
8. A few moments before the rice is done, add the chickpeas cream - some of them partially smashed, too -, freshly ground pepper, crispy guanciale and the Parmesan cheese. Stir to mix and serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.