Low-carb risotto with chard and peppers

Ingredients for 2 servings:

• 100 g rice-shaped pulses (red lentil carrots à la rice)
• 300 g chard, mixed
• ½ large bell pepper(s), red
• 1 m.-sized onion(s)
• 1 large garlic clove(s)
• 250 ml vegetable stock
• 120 ml white wine, a dash extra
• 2 tbsp olive oil
• 120 ml oat cream (oat cream cuisine)
• 1 tbsp, heaped soy crème fraîche (crème fraîche alternative)
• some salt and pepper
• 1 pinch(s) nutmeg
• 1 pinch(s) cumin powder
• 1 pinch(s) sweet paprika powder
• 1 pinch(s) coriander powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan

Cook the lentil and carrot rice in the vegetable broth with the white wine for exactly 10 minutes, then strain and refresh with cold water. In the meantime, finely dice the onion and garlic. Chop the bell peppers into small pieces. Cut the stems of the washed chard down to the leaves, then cut them into small pieces and cut the leaves into wide strips. Set them aside separately. Sauté the chard stems, onion, bell peppers, and garlic in oil in a large pan until the stems are no longer hard but still have a bite. This takes about 10-12 minutes. Now add the wet chard leaves to the pan and let them wilt like spinach. Then add the oat cream, the splash of wine, Creme Vega, and the spices. Mix in the “rice” and season to taste.