Gospel Risotto
Jammer Mansion
People: 1
65 min

Ingredients

3
Asparagus
50 grams
Chickpeas
0.75 tbsp
Curry Powder
0.5 tbsp
Lemon
30 grams
Pecans
20 grams
Raisins
60 grams
Risotto Rice
50 grams
Spinach
400 ml
Stock
1 tbsp
Sunflower Oil
0.5
Tomatoes
0.25
Zucchini

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Prep

  1. Wash and cut your asparagus, tomatoes and zucchini so that they all have a similar size and shape.

Heating Steps

  1. Spread the Chickpeas evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Asparagus, Tomatoes and Zucchini and roast for another 30 minutes.
  2. Bring your stock to a boil, so it is ready to be added to your rice a little later.
  3. Toast pecans on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  4. Add your rice to the frying pan with and toast for a few minutes (be careful not to burn it).
  5. For the most flavor: add a splash of wine or before adding your hot stock.
  6. Add small batches of your stock while stirring constantly. Make sure to wait until it is fully absorbed before adding more. Stop adding stock when your rice becomes al dente.
  7. Heat sunflower oil in a pan, add Spinach curry powder and fry for 5 minutes.

Finishing Touches

  1. Add your asparagus, chickpeas, spinach, tomatoes and zucchini to your rice and mix.
  2. Mix sunflower oil together in a bowl, then drizzle on top of your risotto.
  3. Add Pecans and Raisins on top.