Altre ricette by Tommaso Foglia

Torta di Rose

GOLDEN GLAZE

Panini al latte

GOLDEN GLAZE

Pristine Whipping 35%

VEGAN RISOTTO

with beetroot, pea purée and cream jelly

by Tommaso Foglia

PRISTINE COOKING 100% VEGAN

2 servings

Ingredients

For the jelly:

200 g Pristine Cooking 100% Plant Based
2 g agar agar

For the pea purée:

200 g peas
50 g Pristine Cooking 100% Plant Based

For the risotto:

1 litre vegetable broth
200 g Carnaroli rice
50 g onion
100 g cooked beetroot
Extra virgin olive oil
Salt

Pristine Cooking 100% Vegan

Preparation

For the jelly:

In a saucepan, bring the previously mixed Pristine Cooking 100% Plant-Based and agar agar to the boil for 1 minute. Transfer to a baking tray and leave to solidify in the fridge. Cut with a pastry cutter.

For the pea purée:

Cook the peas in boiling salted water, drain and blend them with 50 g Pristine Cooking 100% Plant-Based and a pinch of salt.

For the risotto:

Chop the onion, sauté it in a pan with extra virgin olive oil and add the rice. Toast and cook, adding broth, ladle by ladle, during cooking.
Once cooked, stir in the blended beetroot, salt and oil.

Assemble the risotto using a pastry cutter, leaving an empty space in the centre of the plate. Place the pea purée inside and cover with a disc of cream jelly.