This month, Sarah and I share our third recipe from our culinary collaboration: a delicious gluten-free and lactose-free Spring Risotto, perfect for spring flavors.
Ingredients for 2 persons:
– 125g Organic Risotto with Artichokes "A Thousand and One Oils"
– 1 tbsp. "Fruity" Extra Virgin Olive Oil Émile Noël
– Basil
– Gomasio Original Sesame & Sea Salt “Lima” – Boutique Moglee
(Enjoy 10% off your first order at Moglee with code “detoutebeaute”)
– Assortment of raw seasonal vegetables (based on your preferences and tolerances)
– 1 lime
– Black pepper
Risotto
1. In a saucepan, heat the olive oil and toast the Organic Artichoke Risotto “A Thousand and One Oils” preparation. Gradually add 650-750 ml hot water, stirring constantly. Each time, add just enough water to cover the rice. When absorbed, add more. For a very tender risotto, cook 15-17 minutes.
Note: For a classic gourmet version, add 1/3 cup white wine before the water.
Accompaniments
2. Serve with a vibrant salad of seasonal raw vegetables. We used lamb's lettuce and carrots dressed with lime juice and “Fruity” Extra Virgin Olive Oil Émile Noël. Add about 1 tsp. Gomasio Original Sesame & Sea Salt “Lima” for extra flavor and crunch. Finish with a light grind of black pepper.
Plating
3. Serve in a deep plate for elegance, or on slate for a bistro style. Use a cookie cutter to shape the risotto and place the salad alongside. Top with fresh basil, and if desired, a pinch of Espelette pepper and flax seeds.
Explore more ideas in our "Gluten-Free Diet" section.
