Spring Risotto
Ingredients
| — | 300 г ориз Арборио |
| — | 1 глава лук (малка) |
| — | 1-2 скилидки чесън |
| — | 100 мл бяло вино (шардоне) |
| — | 600 мл зеленчуков бульон (вода) |
| — | 0.5 стрък селари |
| — | 50 г сушени домати |
| — | 1 връзка коприва |
| — | 0.5 връзка лапад |
| — | 7-8 листа спанак |
| — | 80 мл соева сметана |
| — | 20 мл зехтин |
| — | сол и пипер меланж на вкус |
Instructions
- Heat the olive oil and fry the finely chopped onion and garlic in it. Add the rice and lightly fry it too.
- Pour in the wine, stir, and once it has evaporated, gradually pour in the stock (water). Stir again and wait for it to be absorbed.
- Add the celery and the tomatoes, cut finely.
- Meanwhile, boil water, salt it and blanch the nettles in it for 30 seconds.
- Tear the sorrel and spinach coarsely and add them together with the drained nettles to the risotto.
- Pour in the soy cream, salt, season with pepper melange and it is ready to serve.