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

  1. Heat 1/2 tbsp canola oil in a large pan

  2. Sauté shallots, garlic and half of the lemon peel until translucent

  3. Add risotto rice and stir well

  4. Then deglaze the pan with white wine & lemon juice

  5. Turn down heat to medium-high and cook until it has evaporated

  6. Then add veggie broth, about 1 cup at a time

  7. Wait until it is absorbed/evaporated then add more as needed

  8. Also add a pinch of turmeric for coloring

  9. In the meantime grill the aspargus in another pan

  10. Season with salt & pepper to taste

  11. 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

  12. Stir well and let it cook a few more minutes on medium heat

Related recipes

Load more