Chickpeas risotto with vegetables

Ingredients 80g chopped broccoli 40g Brussel sprouts 20 g diced onion 230 ml vegetable stock 20 ml cooking white wine 300g chickpeas rice 40g butter 50g Parmesan, if desired Salt to taste and pepper Method 1. Heat vegetable stock in a saucepan 2.Heat the butter in a separate saucepan 3.gently cook the onion, broccoli andContinue reading “Chickpeas risotto with vegetables”