buckwheat risoni with peas, courgettes, broad beans, peppers and sponsali.

In this recipe

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Ingredients

• 250g of Buckwheat Risoni

• 150g of Peas

• 150g of courgettes

• 150g of fresh broad beans

• 150g of pepper

• 150g of Sponsali

• Oil to taste

• Salt to taste.

Procedure

Cut the courgettes and peppers into cubes; julienne cut the wedding rings. Cook the Wholemeal Buckwheat Risoni in plenty of salted water.
After 4 minutes of cooking the Risoni, add all the vegetables except for the sponsali. At the end of the Risoni cooking, drain everything, cool with cold water and pour into a bowl.
Season with oil and raw sponsali. Serve cold.

Enjoy your meal!