Parsnip, Rocket and Pea Risotto

4-6 servings

prep time 40 min

Ingredients

  • 1 pack Pulled Oats® Nude
  • 200 g risotto rice
  • 100 g grated parmesan (vegan)
  • 330 ml cream (vegan)
  • 1 onion
  • 1 garlic clove
  • 1 celery
  • 150 g butternut squash
  • 150 g parsnip
  • 100 g frozen peas
  • 150 g butter (vegan)
  • 1 handful of rocket leaves
  • 1 handful of kale
  • 2 tbsp finely chopped thyme
  • 2 stock cubes
  • 1,2 dl white wine

Instructions

  1. Dice onion, butternut squash and parsnip. Dice celery.
  2. Measure 100 g butter in a thick bottom pot. Add onion, butternut squash, celery and thyme. Fry for 3-4 minutes.
  3. Add risotto rice, stock cubes, white wine and 3,6 dl water. Cook on low heat for about 20-30 minutes.
  4. When cooked add frozen peas, cream & parmesan, mix well and cover.
  5. In frying pan fry garlic and parsnip with 50g butter. When browned add Pulled Oats® and fry for 2-3 minutes.
  6. Take off heat and mix in kale.
  7. Mix Pulled Oats mixture into risotto and then mix in chopped rocket.

Categories: Everyday food, Italian, Lactose-free, Main Dish, Milk-free, Vegetarian, Wheat-free

In this recipe we used: Pulled Oats® Nude

What did you think? Leave a review.

0 reviews