Risotto with chickpeas and vegetables
When stored properly in an airtight container, this risotto will keep in the refrigerator for 3 to 4 days. Storage & Safety Tips - Cool Quickly: Do not leave the risotto at room temperature for more than 2 hours. To speed up cooling, spread it out in a shallow dish before refrigerating. - The "Rice Rule": Cooked rice can harbor Bacillus cereus spores that survive cooking. For maximum safety, refrigerate it immediately after the steam stops rising. - Freezing: You can freeze the risotto for 1 to 2 months, though the texture of the vegetables and rice may become slightly softer or grainier upon thawing. - Reheating: Rice dishes should only be reheated once. When reheating, add a splash of broth or water to restore the creamy texture, as the rice will have absorbed much of the liquid while sitting.
- Time: 55 min
- Servings: 4
Source: Nice And Tasty
Ingredients
- Arborio or Carnaroli rice
- or 400g 1 can Chickpeas, drained and rinsed
- or 400g mixed fresh vegetables
- small onion and 2 cloves garlic
- or warm vegetable stock
- olive oil or butter, and 1/2 cup dry white wine
- grated Parmesan cheese and fresh herbs like parsley or thyme