Italian cuisine is one of the best in the world. It is known for its fresh, high-quality ingredients and the simple preparation of its dishes. Way back to you has taken inspiration from this and created a vegan risotto rosso for you:
Risotto (for 2 persons):
- 140 g risotto rice (Carnaroli)
- 3 tablespoons of olive oil
- ½ red onion (shallot)
- 1 clove of garlic
- Bouillon for 4 dl vegetable stock
- 0.5 dl white wine (dry)
Place the ingredients in a frying pan and sauté for 2 minutes. Then add 140 g risotto rice (carnaroli) and mix well with the onion, garlic and olive oil. Pour the contents into a pan. Gradually add 4 dl vegetable stock (ratio of stock to water according to the instructions for the selected vegetable stock paste) + 0.5 dl white wine (dry), stir well and reduce. After approx. 25 mins. or 5 mins. before the risotto is creamy and the rice still has a little bite, add the following ingredients:
- ¼ teaspoon lemon zest
- A little Tabasco
- ½ dl beetroot juice (make yourself with a juicer or buy ready-made)
- 2 tablespoons of coconut cream
- A pinch of salt (depending on preference)
- 0.5 teaspoon finely chopped rosemary and 0.5 teaspoon finely chopped thyme
Cook for a further 5 minutes.
Mushrooms:
- 2 tablespoons olive oil
- ½ red onion (shallot)
- 1 clove of garlic
- Mushrooms (e.g. oyster mushrooms)
- Italian parsley
Sauté the onion and garlic in the olive oil and then briefly fry the mushrooms and garnish with Italian parsley.
Sincerely yours, Way back to you team
