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Preparation Time:
25 min
Difficulty:
Medium
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Ingredients
FOR 4 PEOPLE:
250 g Carnaroli rice -
2 liters vegetable broth -
120 g D'Amico Organic Black Beans -
20 g chopped onion -
50 g olive oil -
1 avocado -
150 g diced pancetta -
80 g Parmesan cheese -
1 lemon
Instructions
Peel the avocado, cut it into cubes, and place it in water with lemon juice.
In a small pot, sauté the chopped onion with oil, add the black beans and a ladleful of vegetable broth, and cook for 5 minutes. Blend the beans in a mixer until creamy.
Toast the rice in a pan, add the vegetable broth and cook as you would a normal risotto.
After the first 10 minutes, add the black bean cream and cook for another 5 minutes. Remove from the heat, add the avocado and diced pancetta.
Finish by stirring in the Parmesan cheese and a drizzle of oil and season with salt.
