INGREDIENTS
- - 400 g of topinamur
- - 300 g of superfine rice for risotto
- - 2 heads of radicchio
- - 2 carrots,
- - 100 g red lentils
- - 1 onion
- - 4 bay leaves
- - 4 sprigs of thyme
- - Vegetable broth
- - 0.50 lemon juice
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
