Rosemary and lavender risotto

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Rosemary and lavender risotto

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Ingredients

Adjust Servings:
1 cup Carnaroli rice
1 tablespoon Vegetable butter
1 small branch Rosemary
1 tablespoon red Dried onion
2 teaspoons Vegetable powder
1/4 cup White wine
1 tablespoon grated Non-dairy Parmesan-like cheese
1/4 teaspoon dried Lavender flowers
1 pinch Salt and pepper
To decorate:
A handful, finely chopped Rocket salad
6, rinsed and halved Strawberries
1 tablespoon juiced Lemon
1 twist Pink pepper

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Features:
  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
Cuisine:

Delicate to the palate and delightful to the eye, this rosemary and lavender risotto is the perfect dish for a special occasion.

  • 25 minutes
  • Serves 6
  • Easy

Ingredients

  • To decorate:

Directions

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Cooking with flowers always gives a lot of satisfaction, especially when the result is a delicate and delicious dish like this rosemary and lavender risotto. Lavender became popular in culinary recipes only a decade ago. Since then, using lavender as an ingredient for cooking has become increasingly popular.

This rosemary and lavender risotto is a real delicacy and is very easy to prepare. One common mistake in preparing it is to use too much lavender: as it has a powerful flavour and scent, you need to use only a few flowers, otherwise you will end up eating something that tastes like your favorite soap.

To prepare rosemary and lavender risotto, start with finely mincing the fresh rosemary. Then, melt the butter in a casserole, add the dried onion and rosemary, and cook for one minute, until they release their fragrance. Add the rice and cook for one more minute, constantly mixing it, until all the grains are translucent. Add the white wine, and allow the rice to absorb it entirely. Add the vegetable broth, a little a time, and continue to stir until the liquid is absorbed, then pour another little broth and continue like that until the rice is cooked (about 20 minutes).

Take off the heat, stir in a little vegan Parmesan-like cheese and the lavender flowers, adjust the seasoning with salt and pepper, and serve.

You can garnish with some more lavender flowers, and accompany with some bitter greens (we have used rocket and strawberries topped with a little lemon juice and pink pepper.

Accompany with white wine, better if sparkling!

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Steps

1
Done
5 minutes

Prepare the aromas

Finely mince the fresh rosemary. Melt the vegetable butter in a cocotte, add the red dried onion and the rosemary. Cook for one minute, until they release their fragrance, then add the rice.

2
Done
20 minutes

Cook the rice

Stir the rice gently, until all the grains are translucide. Add the white wine, and stir until completely evaporated. Then, add the vegetable broth (mix the vegetable powder with 4 cups of water), one cup at a time. After you pour one cup, cook, stirring from time to time, until the liquid has been absorbed by the rice. Then repeat until the rice is cooked (around 20 minutes). Take off the heat.

3
Done

Complete the seasoning and serve

Stir in the vegan Parmesan-like cheese and the lavender flowers. Stir gently and transfer to the serving plates. Decorate the plate with some more lavender flowers, rocket salad, and strawberries, drizzled in a little lemon juice and sprinkled with a twist of pink pepper.
Enjoy!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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