Here is a delicious spring recipe for two people!
Vegan and gluten-free.
6 large mushrooms
6 green asparagus
2 dl risotto rice
6 dl vegetable broth, thyme, black pepper, a pinch of sugar.
0.5 dl olive oil
2 tablespoons peeled hemp seeds
2 tablespoons of roasted and salted hemp seeds
lemon juice and white wine
2 tablespoons of peanut butter
Peel the asparagus, cut about 2 cm off the stem and chop into 2 cm pieces.
Rinse the mushrooms and cut them into slices.
Fry the pieces of asparagus and slices of champignon mushrooms lightly in olive oil. Add a pinch of sugar, hemp seeds, and season with salt and pepper. Transfer the mixture to a plate. Do not wash the pan.
Heat the seasoning broth for the rice in a pot: water and vegetable broth, season with thyme and black pepper.
Sauté the risotto rice in a pan over medium heat. Gradually add the hot flavored broth to the rice. At this point, a splash of white wine is good, also for the risotto. Stir and cook the risotto.
When the rice is still half-raw and there is plenty of broth in the pan, add the chopped mushroom-asparagus-hemp seed mix and a couple of tablespoons of peanut butter.
Let it cook for a while, season to taste with black pepper and decorate the risotto with hemp seeds. Serve with chilled white wine.
Tip: to make a traditional, non-vegan risotto, you can use chicken stock and grate Pecorino cheese on top of the risotto.