Vegan risotto

  • 40 minutes
  • 2 persons
Rated 4 out of 5



1. Finely chop the spring onions and garlic.

2. Sauté the onion and garlic in a pan with a little olive oil over a low heat for 10 minutes.

3. Then add the condimento bianco, sugar and mustard. Stir.

4. Add the risotto rice and brown before adding the white wine. Stir.

5. Blend the spinach and water in a blender.

6. Pour about 1 dl of the spinach water into the pan and stir until the rice has absorbed the liquid.

7. Add a little more liquid and continue until there is no more spinach water left.

8. Then add the stock cube.

9. When all the liquid has been used and the risotto is at a good, creamy consistency, add the peas and butter and stir.

10. Divide the risotto into two bowls and sprinkle with pumpkin seeds, fresh mint leaves and plant-based parmesan cheese.


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