Kiwi Risotto

1 comment

Ingredients:
(serves 2)
180 gr of rice for risotto (Carnaroli type)
1 medium kiwi
1 small onion
15 gr of margarine
vegetable broth
dry white wine, to taste
125 gr of cooking soya cream
coconut flakes
salt
white pepper

Method:
First, slice the onion and let it brown in a pan with margarine. As soon as it’s done, add rice, toast it and season with a pinch of salt. Wet it all with white wine and let it evaporate. Meanwhile, heat the vegetable broth in a pot, and when hot add it gradually to the rice. Keep stirring; in the meantime, peel the kiwi and blend it together with soya cream. When the risotto is done, add the smoothie, stir the last time and remove from the heat. Serve it with a pinch of fresh white pepper and an abundant sprinkling of coconut flakes (in case you do not like, or do not have it, you can replace it with real vegan parmesan cheese, it goes very well).

Comment:
This is my first recipe on Veganblog and hope you like it. It was born because I had a lonely kiwi to use, and since I had already tried and enjoyed risotto with strawberries, I thought I’d do it with kiwi. The taste is a bit sour, typical of kiwi, but the combination with coconut softens it a lot and makes very delicate. I find it good and very particular… well, try it and then let me know!

Chef: LauraLady94 from VeganBlog

  1. wendy 4 November 2011 at 07:09

    sounds nice – I’ll try and let you know



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