Ingredients for 4 people
300 g of Carnaroli rice Mulino Marello
Approximately 200 g of fresh or frozen peas
4 handfuls of cleaned agretti
Extra virgin olive oil to taste
Procedure
Shell the peas or defrost the frozen ones. Place them in a pan together with the chopped agretti, a couple of spoons of olive oil and the rice. Turn on the heat, toast while stirring for a couple of minutes, then add the water previously brought to the boil and season with salt. Cook for about 16-18 minutes, stirring. Once cooked, remove it from the heat and stir in a couple of spoons of extra virgin olive oil.
Curiosity
Do you know the agretti? They are also known as friar's beards or monks' mustard and are small plants of which the youngest and most tender shoots and twigs are consumed.
A light, low-calorie food with truly extraordinary properties that deserves to be discovered and valorised.
First of all, like most of what nature gives us this season, they have the characteristic of being highly purifying and diuretic, helping us to eliminate the toxins accumulated during the winter. The richness of fiber and water (about 92%) contained in them stimulates the intestine, promoting intestinal motility.
Agretti are also rich in antioxidants which help to counteract the formation of free radicals, slowing down aging; they are also remineralising as they contain good quantities of magnesium, potassium, iron, calcium, phosphorus as well as vitamins C, K, B1, B2, B3, B9 and provitamin A.
They are wonderfully suited to enriching a risotto as well as filling savory pies. I chose to combine them with peas, also protagonists of spring, to complete this recipe of delicate vegetable proteins as well as fibre.
A soft, genuine and naturally creamy risotto thanks to the starch-rich Carnaroli rice, to be prepared naturally without adding butter, stock cubes or wine.
Because simplicity is always the right way!
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Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.
