Time
50 minutes
Difficulty
Medium
Course
First Courses
Italian Region
Ingredients
Servings 4
- 7 oz Rice
- 7 oz broad beans
- 1 ¾ oz tomato sauce
- ½ onion
- 1 half cup extra virgin olive oil
- basil leaves to taste
- 4 cups broth
- salt and pepper
Preparation
20 minutes preparation + 30 minutes cooking
Blanch shelled broad beans in hot water. In a crock pot, brown sliced onion in oil; add broad beans, previously drained, then, after a few minutes, the sauce. Cook for ten minutes. Season with pepper and add basil; cook rice adding stock bit by bit. When it is almost cooked, add a tablespoon of oil and mix well. Serve hot.
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