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Recipes

Creamy Risotto with Pumpkin and Chicory

Ingredients

350g Carnaroli Rice
1L OraSi Soy Milk
150ml OraSi Soy Cooking Cream
350g Pumpkin
200g Chicory
50g Chopped Onion
2 Spoons of Oil
1 Glass of White Wine
2 Spoons of Vegan Parmesan Cheese
Parsley
Vegan Parmesan:
30g Peeled Almonds
30g Sesame Salt
15g Yeast Flakes

Instructions

PREPARATION:

  1. Cut the pumpkin flesh into cubes. Heat the OraSi Soy milk.
  2. Heat the oil in a pan and brown the onion. Add the rice and toast lightly. Add the white wine and add the pumpkin into cubes.
  3. Start to wet the rice with the hot Soy milk, add it as it is absorbed.
  4. Just before finishing cooking add the OraSi Soy cooking cream and the cichory, coarsely chopped.
  5. Put the lid on and let it stir for 5 minutes.
  6. Serve with a sprinkling of vegan “parmesan” and a few parsley leaves.

 

PREPARATION of the VEGAN PARMESAN:

  1. Put the peeled almonds, sesame salt (alternatively toasted and salted sesame seeds) and the yeast flakes in the mixer.
  2. Operate the mixer in jerky steps until a powder is used as a grated parmesan.