Creamy spirulina and lemon risotto
A creamy risotto seasoned with a hint of lemon and enriched with spirulina for a healthy Italian twist.
Main course
SPIRULINA
Powder
Ingrédients
300 g Arborio rice
1 finely chopped onion
1 litre hot vegetable stock
Zest and juice of 1 organic lemon
1 tsp spirulina powder
50 g grated Parmesan cheese
30 g butter (or vegan margarine)
Salt, pepper
Preparation
Sauté the onion in 10 g of butter until translucent.
Add the rice and stir for 2 minutes until it turns pearly.
Add the stock one ladleful at a time, waiting until it is completely absorbed before adding more.
Halfway through cooking (after 10 minutes), stir in the spirulina, lemon zest and juice.
When the rice is al dente (still slightly firm), turn off the heat.
Add the rest of the butter and the Parmesan cheese, stir vigorously and cover for 1 minute.
Season with salt and pepper and serve immediately.
Want to try this recipe at home?
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