ingredients

2 onions
2 cups of whole rice
400 g shelled peas
1 clove of garlic
1 cube of organic vegetable broth
6 tbsp. to s. olive oil
1 bouquet of basil
Flower of salt.

Steps

Risotto with peas and basil

l. Soak the rice in 5 cups of water for 12 hours (to shorten the cooking time later).

2. Peel the onions , chop them . After replacing the rice steeping water with the same volume of water, add the chopped onions, bring to a boil and cook gently covered for 10 minutes. Cut the fire and let it swell under cover for 20 min. Cook the peas in a little boiling water for 10 minutes.

3. Take 2 good ladles of rice with onions (with liquid) and pour into the bowl of the blender. Add the peeled garlic , the bouillon cube, the oil. Blend until smooth. Pour into the pan of rice and mix . Add the peas. Salt .

4. Serve and sprinkle with chopped basil

tips

Nutritional advantage: In combination with very green vegetables, starch-based dishes see their ORAC index rise. We can vary the combinations: zucchini and arugula, leeks and chives ...

To find out more: In this attractive book, the authors reveal the links between the color of foods and their antioxidant potential . They collected them by color and gave their ORAC index per serving (eg 1 pinch of parsley) and not 100 g. As a bonus, they have concocted 60 easy recipes (including this one), which introduce us to a healthier way of cooking to preserve the antioxidant content of the ingredients. Couleur santé , by Françoise De Keuleneer , Joel Pincemail and Jean-Pierre Gabriel, ed. Françoise Blouard, 208 p., 39,50 €.