This risotto recipe features a variety of superfoods that can satisfy any whimsical taste! Oats, beets, shitake, sprouts, dried fruits etc! It is a dish rich in carbohydrates of different types, which provide you with a lot of energy in the long term, and in micronutrients, which help you perform better and not only if you are an athlete.
Ingredients for 4 people:
For risotto:
400 gr. of oats
125 ml of beet juice
400 gr. spinach
250 gr. shitakes
300 gr. pumpkin
2 cloves of garlic
mixed sprouts
30 gr. Of olive oil
1 small onion
1/2 leek
1 green bell pepper
100 ml. white wine
750 ml. vegetable broth
saffron, salt and pepper
For the vegan parmesan:
100 gr. ground almonds or almond flour
20 gr. chopped pine nuts
15 gr. nutritional yeast
1/2 teaspoon garlic powder
1 pinch of oregano
1pinch of ground ginger
1 pinch of salt
ELABORATION:
- We boil the oats once clean for about 25-30 '.
- We drain it and reserve it.
- In a pot we sauté the onion, puerro and green pepper with olive oil.
- Add the white wine, reduce a few minutes and add the vegetable broth, saffron, salt and pepper. Boil about 20 'and grind.
- Sauté the spinach with the minced garlic.
- We cut the pumpkin into slices and blanch it with water and salt.
- Drain, dry well and grill.
MOUNTING:
- In a pan we mix the base stock, the beet juice, the shitakeand oatmeal. We reduce a few minutes.
- We distribute the spinach and the pumpkin slices on the plates and on top with the help of a ring we place the oat risotto.
- Sprinkle with vegan Parmesan and decorate with sprouts.
Simple, healthy and tasty!
