Rice, veggies and wine - perfect combination for plant based lunch! This recipe is not only for the patient. Risotto is not as difficult to make as one may think. But so good and nutritious!
Ingredients (serves 3-4):
200g risotto rice
about 750ml l of vegetable broth
70-80 g broccoli
2 spring onions
a handful of snap peas
1/2 chili pepper
180-200 ml dry white wine
2 tbsp nutritional yeast
2-3 tbsp olive oil
salt
black pepper
2 tbsp pumpkin seeds (roasted)
Peel and cut the onion and carrot into cubes. Chop chili pepper finely. Cut broccoli into small parts.
Heat the olive oil on a deep frying pan and add chili pepper and carrots. Stir fry for about 4-5 minutes. Add onion. Fry for a while, while tossing. When the onion turns golden, add rice and mix well.
Fry for a while until the rice is semi-transparent. Then add the wine and cook, stirring, until the liquid is absorbed. Add broccoli and snap peas. Add a ladleful of the warm broth to the rice and stir constantly until the liquid is absorbed. Continue adding the broth mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful.
Then add the nutritional yeast, season risotto with some salt and pepper, and cook over low heat, until the rice is tender and the risotto is creamy.
Sprinkle risotto with roasted pumpkin seeds. Enjoy!
Etykiety: english, gluten free, main course, recipes
