Vegan risotto

Name: Vegan risotto
Prep time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean cuisine
Ingredients: 3 tbsp olive oil; 1 shallot; 300 g risotto rice (e.g. Arborio); 2 dl vegan white wine; 8 dl vegetable bouillon; 90 g Nussmesan Classic; 2 organic lemons; 40 g hazelnuts; 4 tbsp Hemp seeds , roasted; 2 sprigs flat-leaf parsley

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Risotto

1 tbsp olive oil

1 shallot, finely chopped

300 g risotto rice (e.g. Arborio)

2 dl vegan white wine

8 dl vegetable bouillon, hot

90 g Nussmesan Classic

1 organic lemon, grated zest and 2 tbsp of juice

Topping

2 tbsp olive oil

40 g hazelnuts, coarsely chopped, roasted

4 tbsp Hemp seeds, roasted

1 organic lemon, use a little grated zest

2 sprigs flat-leaf parsley, leaves removed

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How it's done

Risotto

Heat the oil in a wide pan. Add the shallots, sauté for approx. 2 mins. Add the rice and sauté for approx. 5 mins. until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is just al dente. Mix in the vegan grated cheese, lemon zest and lemon juice.

Topping

Mix the oil, hazelnuts, hemp seeds and limon zest, spread over the risotto, sprinkle with parsley.

How-tos

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4 people

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