- 150 g rice of your choice
- 300 ml vegetable stock (warm)
- 120 g WoW! plantebaseret shredded mozzarella
- alternative
- 150 g green peas (fresh or frozen)
- 2 cloves garlic
- 1 lemon strips
- 1 small onion (finely chopped)
- 2 tbsp olive oil
- Fresh basil to serve
- Roasted cherry tomatoes to serve (optional)
Green Sauce - 150 g cauliflower florets
- 80 g spinach
- 150 ml oat milk
- 2 tbsp lemon juice
- Salt & black pepper to taste
CREAMY GREEN RISOTTO
Instructions
1. To make green sauce, boil or steam cauliflower until very soft, then mix with spinach, oat milk, lemon juice, salt, and pepper in a high speed blender until smooth. Set aside.
2. Heat olive oil in a pan, sauté onion and garlic until soft.
3. Add the rice and toast for 1–2 minutes.
4. Gradually add warm vegetable stock, stirring continuously and allowing it to absorb before adding more.
5. When rice is nearly cooked, stir in green peas and cook for 3-4 minutes.
6. Add the green sauce sauce and mix until creamy and slightly thickened.
7. Stir in Wow! plantebaseret shredded mozzarella alternative until melted and fully incorporated.
8. Finish with fresh basil and lemon zest for brightness, add some roasted cherry tomatoes on the top if desired.
9. Adjust seasoning and serve immediately.
Chef´s tip: For extra richness and balanced flavour, finish with a drizzle of good olive oil or a spoonful of vegan cream just before serving.
