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radicchio risotto with hazelnuts and chickpeas curry

A different way to enjoy this legume with multiple properties.
the preparation of a classic risotto, I added a cream of hazelnuts and chickpeas enriched by the aroma of curry.

Serves 4 Ingredients 320 g rice
carnaroli
150 g cooked chickpeas already
20 g hazelnuts 1 shallot, peeled


1 cup white wine 1 / 2 teaspoon curry broth

3 / 4 tablespoons Parmesan
hazelnuts to decorate
extra virgin olive oil salt





In Proceedings of the glass blender put the chickpeas with blanched hazelnuts, a tablespoon of oil, a few tablespoons of cooking water from the chickpeas and blend until smooth to make the cream. In a pan, soften the shallot finely chopped, put the rice and toast. Add wine, cook from time to time by adding the hot broth, add the curry and salt to taste. At the end of cooking, add cream, Parmesan cheese and mix evenly. Served at your leisure with chopped hazelnuts .
Note: For
cutture of chickpeas, go and see here.