A risotto
Ingredients
- 1 tbsp. tablespoon of olive oil
- 1 shallot
- 50 g of butter
- 1/2 zucchini
- 150 g risotto rice
- 10 cl of white wine
- 1/2 literof vegetable broth
- 1 tbsp. tablespoon of whipping cream
- 1 tbsp. spirulina powder
- Salt and pepper
Instructions
- In a large bottomed pot, heat some olive oil medium heat and sauté for 5 minutes the shallot and the zucchini.
- Add the rice and cook 3 minutes, stirring, until the grains become translucent. Season with salt and pepper.
- Pour in the wine and cook, stirring, over medium heat until the liquid is completely absorbed.
- Add cubes of butter and little by little the vegetable broth and stir until almost all broth is absorbed. Continue to add by ladleful, stirring until the broth is absorbed before adding more, until the rice is cooked and firm.
- Add the whipping cream and spirulina and mix.
A fantastic pesto
Ingredients
- 50 g of basil leaves
- 20 g of sunflower seed
- 1 garlic clove
- 10 g of spirulina
- 10 g of malted yeast
- Sea salt
- 85 ml of hemp oil
Instructions
- In a pan, roast the sunflower seeds until they turn slightly golden. Then pound the sunflower seed in a powder.
- Mix the basil leaves with the garlic clove and put the basil purée in a small bowl.
- Add the sunflower powder, the Spirulina and the malted yeast and mix well.
- Cover the preparation of hemp oil. Adjust the seasoning with sea salt.
- Keep the mix in a small jar preferably under cool temperatures. You can treat yourself with this pesto over pasta or potatoes but also during apéro with a salad or on bread! So yummy!
