Recipe for an Insanely Delicious Lemon Risotto
In the wonderful The Radiant Table by Morgane Van Marcke, everything revolves around cooking that is plant-based and nutritious. With her recipes, Morgane once again makes it clear that vegan food doesn’t have to be boring or complicated at all. The book contains more than 45 dishes, including this insanely delicious lemon risotto, for every moment of the day and prepared with local and seasonal ingredients.
Morgane: “When you say risotto, people think of a heavy rice dish. But this version is lighter and fresher. The cauliflower rice gives you the texture of real risotto, but also an extra portion of hidden vegetables. The touch of lemon makes this the freshest risotto you have ever eaten.”
How to make the lemon risotto
- Sauté the onion and garlic in a medium-sized pan with a little oil until golden brown. Add the leek and fry for 2 minutes.
- Add the Arborio rice and let it absorb the flavor for 1 minute.
- Add the vegetable stock, nutritional yeast, almond milk and cauliflower rice and gently bring to the boil. Simmer for 15–20 minutes over low heat, stirring occasionally. Make sure there is always enough liquid in the pan; add extra water or milk if necessary.
- Add the frozen peas, lemon juice and pesto during the last 4 minutes.
- When the rice is cooked, serve with a little lemon zest.
Title: The Radiant Table
Author: Morgane Van Marcke
Price: €24,99
Publisher: Borgerhoff & Lamberigts
Also read:
- The brilliant trick for a fantastic risotto you wish you had known sooner
- The perfect risotto step by step
- How-to: reheating risotto
Image: © Maarten van Meerbeeck
