Soups and risotto

Preparation: Put in a pan of oil and chopped onion. Leave to brown slightly, add the risotto with porcini mushrooms and occasionally "Vegetable Broth" La Contadinetta. With little you have made a great first course. The Peasant wishes you good appetite!

Ingredients: Rice Carnaroli and Arborio, porcini mushrooms, parsley, carrot, chives ,Vegetable broth "La Contadinetta"

Weight: 300g  

Preparation: Put in a pan of oil and chopped onion. Leave to brown slightly, add the risotto to the zucchini and add from time to time "Vegetable Broth" La Contadinetta". With little you have made a great first course. The Peasant wishes you good appetite!

Ingredients: Carnaroli and Arborio rice, dehydrated zucchini, parsley, carrot, chives, vegetable broth "La Contadinetta"

Weight: 300g

Preparation: soak all dried legumes for about 12 hours. Then rinse with running water, put them in a pan with oil, a little water and add "Vegetable Broth" La Contadinetta". Continue cooking so that legumes and cereals are not soft. Stir occasionally for about 35 minutes, if it dries add hot broth. We advise you to accompany the soup with pieces of toast. Bon appetit!

Ingredients: peeled lentils, red lentils, pearl spelt, pearl barley, Arborio rice.

Weight: 300g

Preparation: soak legumes for about 12 hours. Then rinse with running water, put them in a pan with oil, a little water and the "Vegetable Broth" La Contadinetta". Continue cooking so that legumes and cereals are not soft. Stir occasionally for about 35 minutes, if it dries add hot broth. We advise you to accompany the soup with pieces of toast. Bon appetit!

Ingredients: beans borlotti, beans cannolini, brown beans, beans all'occhio, black beans, beans Red and green Zuchi, green peas, red lentils, broken beans, pearl barley, pearl spelt and shelled peas.

Weight: 300g

Preparation: soak legumes for about 12 hours. Then rinse with running water, put them in a pan with oil, a little water and add "Vegetable Broth" La Contadinetta". Continue cooking so that legumes and cereals are not soft. Stir occasionally for about 35 minutes, if it dries add hot broth. We advise you to accompany the soup with pieces of toast. Bon appetit!

Ingredients: Beans borlotti, brown, eye, black, Zuchi and cannellini.

Weight: 300g

Preparation: soak the barley for about an hour. Then rinse with running water, put it in a pan with oil, a little water and add "Vegetable Broth" La Contadinetta" and continue cooking for about 20/30 minutes until the water dries and cover. The water will be completely absorbed and the barley is ready. We suggest you to accompany the soup with pieces of toast. Bon appetit!

Ingredients: Pearl barley

Weight: 300g

Preparation: soak the spelt for about an hour. Then rinse with running water, put it in a pan with oil, a little water and the "Vegetable Broth" La Contadinetta". Continue cooking for about 20/30 minutes until the water dries and cover. The water will be completely absorbed and the spelt is ready. We suggest you to accompany it with pieces of toast. Bon appetit!

Ingredients: pearl spelt

Weight: 300g

Preparation: wash the chickpeas and put them in a bowl with water, leaving them to soak for 8 hours so that they can rehydrate and inflate. Drain and put in a pot with water. Bring to a boil and cook for about an hour. Season with the "Vegetable Broth" La Contadinetta" and continue cooking. We advise you to accompany the soup with pieces of toast. Bon appetit!

Ingredients: chickpeas medium origin Italy

Weight: 300g

Preparation: Soak in a bowl for at least 24 hours. Drain the water and continue cooking for about two hours. Season with "Vegetable Broth" La Contadinetta". We suggest you to accompany the soup with pieces of toast. Bon appetit!

Ingredients: Cicerchia

Weight: 300g

Ingredients: Carnaroli rice, black truffle, porcini mushrooms, parsley, onion, truffle aroma. 

Weight: 300g