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∞ Meat Free Monday: apple and leek risotto

Risotto apples and leeks - The Walrus

Happy Monday everyone! How are you? I fortunately better caspiterina what has been bad this flu. Last Sunday I woke up with a little 'cough and a feeling of total exhaustion, so that in the end I advised my musician friends that I would not have done to rehearse in the afternoon. Fortunately, within a few hours I went first to 38 ° C and then in the evening hours had passed and 39 ° C fever. Fortunately, then my husband came home from work to keep me company ... I was tanned very badly.

the end, however, thanks to a healthy diet (thanks to Alice and macrobiotic) I did and here I am again. But I swear, I realized that I was fine when I came back the strength to get out of vicious cycle real-time bed-sofa-couch-sofa-bed courtesies to guests and to cook something. There I realized that I could do it. More than anything else will be sad now my cat (see further down that picture in a picture that shows all his disappointment) because it will no longer have a cushion on which to human scaldotto its soporific purr purr with attached. However, if you have some ailment or other room if you want a fresh, tasty but also healthy, this recipe is for you. In these situations

non c'è niente di meglio del riso: sistema lo stomaco, sazia senza appesantire ed è un toccasana per riequilibrare l'organismo. I porri invece hanno proprietà rinfrescanti, sono ricchi di acqua, vitamina A, vitamina C e aiutano in caso di problemi renali e intestinali. Per il loro gusto "cipolloso" e piccantino si sposano bene con le mele che donano un tocco di dolcezza e freschezza al piatto.

Ingredienti per 2 persone

- 160 g. di riso carnaroli,

- 1 porro gigante (di quelli di stagione adesso),

- 1 mela fuji non troppo matura,

- 1 stecca di vaniglia,

- 1 spicchio di aglio,

- 5 mandorle pelate,

- 1 / 2 cup of vegetable milk (soy or rice) to the natural,

- salt, oil, nutmeg,

- vegetable broth: 1 quart of water, 2 teaspoons salt, 1 onion, 1 carrot , 2 bay leaves

Risotto apples and leeks - The Walrus

In a saucepan, prepare the vegetable broth by boiling water and salt with sliced \u200b\u200bvegetables.

In a large frying pan (ceramic ones are great), sauté the garlic with a tablespoon of olive oil. Add the leek cut into rounds (Uncut) and let's soften, then add the rice, taking half an hour to soak and rinse thoroughly and let's toast. Blended with white wine, then add the apple, cut into squares. Cook over a fairly live and continue to stir the broth with helping to keep the creamy risotto.

When cooked add a little 'vanilla crumbled (the tip of a teaspoon!), Nutmeg, and we stir in the milk plant. Finally we give a sprinkling of grated almonds (amazing how the taste resembles parmesan ...).

Leila - The Walrus

Good Meat Free Monday!