Risotto Rice
Ingredients
- 400g risotto rice⠀
- 50g shallots⠀
- 2 garlic cloves⠀
- 1 lemon (juice & peel)⠀
- 200 ml white wine⠀
- 750-800 ml veggie broth⠀
- 4 tbsp nutritional yeast⠀
- 100g coconut yogurt⠀
- 1 pinch turmeric⠀
- 500g green aspargus⠀
- salt & pepper to taste⠀
Preparation
Heat 1/2 tbsp canola oil in a large pan
Sauté shallots, garlic and half of the lemon peel until translucent
Add risotto rice and stir well
Then deglaze the pan with white wine & lemon juice
Turn down heat to medium-high and cook until it has evaporated
Then add veggie broth, about 1 cup at a time
Wait until it is absorbed/evaporated then add more as needed
Also add a pinch of turmeric for coloring
In the meantime grill the aspargus in another pan
Season with salt & pepper to taste
Towards the end when the rice is almost done add coconut yogurt, 4 tbsp of nutritional yeast and the other half of the lemon peel
Stir well and let it cook a few more minutes on medium heat