Contents
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Ingredients
- 250 g Risotto rice
- 50 g Black rice
- 1 l Hot vegetable broth
- Juice of 1 and zest of 1/2 organic lemon
- 100 ml Dry white wine
- 1 Onion
- 2 Large cloves of garlic
- 3 tbsp Olive oil
- 25 g Vegan butter
- 1 bunch Chopped flat-leaf parsley
- 2 tsp White almond butter
- 1 tbsp Vegan sour cream from Soyananda
- 1 Handful Baby spinach leaves
- Possibly vegan Parmesan e.g. from Vantastic Foods
Instructions
- Finely chop the onion and garlic and sauté in the olive oil, add rice and sauté slowly until the risotto rice is translucent. Deglaze with white wine and simmer. Then pour 200 ml of the hot (!) Broth. Let it simmer slowly, stirring again and again. With the next 200 ml of stock, stir in the lemon juice and the zest. Let it simmer again. Stir on a very low heat and constantly stirring. You do this until the broth is used up. Then stir in the remaining ingredients (Alsan, almond butter, "sour cream", parsley and possibly "Parmesan"). Put the raw spinach leaves on the plate and top with the risotto. Garnish with a few lemon zest.
Nutrition
Serving: 100gCalories: 663kcalCarbohydrates: 0.2gFat: 75g