How can I do?Scrape parsnips, remove the larger ribs celery, cut into pieces. Chop the onion.
In a saucepan, heat olive oil. Dispose fry the onion. Add rice, cook over high heat until the rice is translucent (about 2 minutes) ..
Pour broth * 15 cl, place on medium heat until the liquid is absorbed. Add two ladles broth (rice must be covered), cumin and mustard seeds. Stir and simmer on low heat for 30 minutes. When cooking, add more stock when the level drops and the rice is created without disturbing the preparation.
Cook for 10 minutes, add the parsnips and celery. Cook 25 minutes, add the peas.
Meanwhile, prepare the Parmesan sunflower. For this purpose, pulverize sunflower seeds. Mix with soy cream. Season with salt and pepper and set aside.
When the risotto is cooked, check that there is a little liquid. Off the heat, add the Parmesan, sunflower and about 3 c. Tablespoon chopped dill (to taste), salt and pepper to taste. Stir, cover and let stand 5 minutes.
- 325g Arborio rice
- 325g parsnips
- 75g shelled peas
- 3 ribs celery
- 1 onion blond
- 1 l broth hot and hearty vegetables
- 5 cl soy cream
- 1 cup olive oil
- 1 cup chopped roasted sunflower seeds dry
- 1 cup of coffee cumin powder
- 1.3 cup of coffee mustard seed
- Salt, pepper, dill
Yield: 4 people
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