for 4 person

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 sprig	flat-leaf parsley, leaves removed

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.

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