This month, Sarah and I, we offer you our third recipe from of our culinary collaboration:a gluten-free and lactose-free Spring Risotto!
Ingredients for 2 pers.
– 125g of Organic Risotto with Artichokes "A Thousand and One Oils"
– 1 tbsp. at s. of “Fruity” Extra Virgin Olive Oil Émile Noël
– Basil
– Gomasio Original Sesame &Sea Salt “Lima” – Boutique Moglee
(Enjoy 10% off your 1st order at Moglee with the code “detoutebeaute”)
– An assortment of raw vegetables:according to your food preferences and tolerances
– A lime
– Black pepper
Risotto
1 / In a saucepan, heat the olive oil and brown the Organic Artichoke Risotto – Thousand and One Oils preparation. .
Gradually add between 650 and 750 ml of hot water, stirring constantly.
When you add the water, it should just cover the rice.
When it is completely evaporated, pour again.
The cooking time for a very tender risotto is between 15 and 17 minutes.
Note:p for a more classic and gourmet risotto, add 1/3 of white wine before the water.
Accompaniments
2 / Serve with a pretty salad of seasonal raw vegetables.
We chose lamb’s lettuce and carrots with a squeeze of lemon juice and “Fruity” Extra Virgin Olive Oil – Émile Noël .
To bring extra flavor and crunch to the rice, add the equivalent of a teaspoon of Gomasio Original with Sesame &Sea Salt – Lima . Pepper lightly.
Training
3 / You can serve the risotto in a deep plate but for a bistro twist, we preferred the slate.
Use a cookie cutter to form the risotto and place the salad on the side.
Finish with the basil on the risotto and, if you wish, add a pinch of Espelette pepper and flax seeds.
Find all my ideas in my section “Gluten-free diet »
