Ingredients
- 350 g macaroni type pasta
- 100 g yellow carrots
- 100 g orange carrots
- mixed seeds (sunflower, pumpkin, flax)
- shelled walnuts
- blueberries
- vegetable broth
- salt
- extra virgin olive oil
For the recipe of macaroni risotto with carrots and blueberries, heat the macaroni in a saucepan with 1 tablespoon of oil for a couple of minutes, then add 2 ladles of broth, stir and continue cooking
for 1 minute. Add all the carrots, peeled and cut into slices, and continue to cook for about ten minutes, wetting with a ladle of broth when the cooking liquid dries; add salt if needed.
Toast the seeds and nuts in a pan with a little oil for 2-3 minutes. Spread the risotto pasta
on the plates, garnish with toasted seeds and a handful of fresh blueberries and bring to the table.
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