Spring Risotto
15 minutes
35 minutes
6-8 people
Italy
1 kg Risotto rice, washed until clear
450 g Peas
230 g Fava beans 3ed
100 g Spinach, chopped
300 g Red onion, in thin half slices
50 ml Olive oil
3 Clove garlic, crushed
2 liter Vegetable stock
Nutritional yeast flakes
250 ml Soy or oat cuisine
Heat the olive oil in a pan and fry the red onion for 2-3 minutes. Add the rice and garlic clove. Stir the boiled bouillon little by little for 5 minutes. Add the fava beans and continue 5-8 more minutes adding bouillon, little by little and stirring. Add the peas and add bouillon for 3 more minutes. Lastly add the spinach and soy cuisine and stir well.
Top the risotto with the tempeh bacon and nutritional yeast and red pepper flakes.