of Patrizia Magnani
(Doctor of the Iseni y Nervi City of Health Foundation)
I propose you a vegan recipe, you will discover that even without products of animal origin the taste does not lose!
For two people
- 7 handfuls of brown rice * (or semi-brown)
- 2 leeks
- 1 mela
- 1 untreated lemon
- 1 handful of rocket
- 1.5 liters of vegetable broth
- Extra virgin olive oil
- 1/2 glass of white wine
- 40 g of almonds *
* It must be soaked at least 6 hours before
We wash the apple, the leeks (cutting them lengthwise), the rocket and the lemon. We remove the ends and the most fibrous green part from the leeks, then cut them into 4-5 logs, then cut each log vertically, that is, in many strips following the ribs; cut the apple into eight wedges and then into small cubes.
In a pan, heat a little oil, add the leeks and brown them with a drop of water and a pinch of salt. When the water has evaporated, throw the rice away, toast it for a couple of minutes, blend with the wine, raise the heat and let it evaporate. At this point we begin to pour the broth, a couple of ladles at a time, until the rice is (almost) cooked. At this point, add the apple and the last ladle of broth.
When the rice is cooked, take a couple of spoonfuls and put them in the blender jug with the drained almonds and half a ladle of broth. Blend until creamy: if necessary, add a little more broth. If we like it we can also add a little delicate oil. We use this cream to whisk the risotto: pour it into the pot, turn and let it rest for a minute. In the meantime, chop the rocket, which we will put only at the end with the finely grated lemon zest. We serve immediately.
Adding rocket to risotto makes it rich in iron, which will be absorbed even better thanks to the simultaneous presence of the apple, and calcium: did you know that rocket contains almost triple the calcium of a glass of milk?