Vegan Horseradish Risotto with Spring Salad and Pesto
Ingredients
- 250 g risotto rice
- 800 ml broth
- 1 onion
- 4 tablespoons olive oil
- 100 ml white wine
- 4 tablespoons grated horseradish
- 2 tablespoons white wine vinegar
- Salt and pepper
Preparation
Heat a pot with a little oil and sweat the onion in it for about 2 minutes.
Add the rice and let it sweat for another minute with stirring.
Add the white wine and broth and add all other risotto ingredients; stir it properly.
Let it simmer for 15-20 minutes on a lighter heat with the lid closed.
