Risotto with agretti and peas

Inserted by Rosa Rizzo the


Ingredients for 4 people

300 grams of Carnaroli Rice Mill Marello

About 200 grams of fresh or frozen peas

4 handfuls of clean agretti

Extra virgin olive oil Q.B.


Exhelled peas or thaw frozen ones. Put them in a pot together with shredded agretti, a couple of tablespoons of olive oil and rice. Turn on the fire, toast stirring a couple of minutes, then add the water previously carried to a boil and season with salt. Cook for about 16-18 minutes, stirring. Once cooked, remove it from the heat and stir with a couple of tablespoons of extra virgin olive oil.


Do you know the agretti? They are also known as Barbe of Friars or mustard of the monks and are small plants whose younger and tender sprigs are consumed.

A light food and poor calorie with truly extraordinary properties that deserves to be discovered and enhanced.

First as most of what nature gives us this season, they have the characteristic of being strongly purifying and diuretic, helping us to dispose of the toxins accumulated during the winter. The wealth of fiber and water (about 92%) contained in them stimulates the intestine by favoring intestinal motility.

The agrepts are also rich in antioxidants that help to counter the formation of free radicals slowing down aging; They are also remineralizing because they contain in good quantity magnesium, potassium, iron, calcium, phosphorus as well as vitamins C, K, B1, B2, B3, B9 and provitamin A.

They are wonderfully led to enrich a risotto as well as for the filling of salted cakes. I chose to combine with peas, protagonists also of spring, to complete this recipe of delicate vegetable proteins as well as fiber.

A soft, genuine and naturally creamy risotto thanks to the carnaroli rice rich in starch, to prepare so to the natural without added butter, nut or wine.

Because simplicity is always the right path!


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Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.

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