Creamy spirulina & lemon risotto
A creamy risotto with a hint of lemon, enriched with spirulina for a healthy Italian twist.
Main course
SPIRULINA
Powder
Ingredients
300 g Arborio rice
1 onion, finely chopped
1 L 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 and pepper
Preparation
Fry the onion in 10g butter until translucent.
Add the rice and cook for 2 minutes, stirring constantly.
Ladle in the stock, waiting for it to be completely absorbed.
Halfway through cooking (after 10 min), stir in spirulina, lemon zest and juice.
When the rice is al dente (still with a little heart), turn off the heat.
Add remaining butter and Parmesan, stirring briskly, covering for 1 min.
Season with salt and pepper and serve immediately.
Would you like to make this recipe again at home?
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