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Creamy risotto with nettles


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200 g rice


extra virgin olive oil


vegetable butter

white wine

vegetable broth

spices to taste

half vegricotta

ground flax seeds (or other seeds or gummasio)


Simply proceed like a normal risotto:

Sauté the chopped onion in the oil, flavor the rice for a couple of minutes, blend with the white wine, gradually add the broth and bring to cooking.

When it is still very al dente add shded nettles and spices (I turmeric, pepper, coriander, cumin, nutmeg, but it goes a lot to taste, they can also be omitted).

Finish cooking.

Add the broken vegricotta and vegetable butter over a low heat and mix very well.

Sprinkle with flaxseeds (or other seeds or gummasio).


Enjoy your meal!

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Thanks to Marina Zendri

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