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Risotto with Arame seaweed


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Arame seaweed
vegetable broth
tomato and ripe tomatoes
nutritional yeast flakes
extra virgin olive oil
fresh parsley


Soak the Arame seaweed in warm water for at least 10 minutes.
In a large pan, sauté garlic, do add the uncooked rice and toast well; Add the vegetable broth several times causing it to absorb slowly; towards the end of cooking together little chopped fresh tomato puree and, seaweed previously softened, and season with salt.
Stir well until all the stock is not absorbed.
Serve hot with nutritional yeast, chopped parsley and a drizzle of olive oil.

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