Risotto with clementine
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For 4 people: 350 grams of rice profilee-125 ml soy cream-350 g of clementine wedges-1 onion-2 clementine zest-olive oil-Salt- vegetable stock
Take a pan with oil and chopped onion. Add the rice, let it season and add the vegetable stock. Add salt to taste.
After ten minutes add the cloves of clementines and continue cooking, adding more broth if necessary.
Once cooked and just before serving, add the zest of clementines risotto and soy cream.