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Skinny coconut risotto with rocket almond

  • 4 persons
  • 75 min

Ingredients

4
  • 250g brown or wholegrain
  • 800ml water
  • 2 tablespoons olive oil
  • 500 ml rice-coconut drink
  • 200g frozen peas
  • 3 spring onions
  • 1 tsp salt
  • 100g almonds
  • a few sprigs of rocket
  • 1 tbsp soy sauce

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preparation

75 min
  1. Boil the rice in the water with salt and simmer for 40 minutes. add the rice-coconut drink and let it simmer for another 10 minutes.
  2. Cut the spring onions into diagonal thin rings. Add the frozen peas to the pan of rice. Mix well, continue to simmer 5 minutes and season with salt.
  3. Chop the rocket coarsely. Fry the almonds in a cooking pan for 4 minutes. Pour the soy sauce over the almonds and add the rocket. Stir a few times until the liquid has evaporated.
  4. Top the rice and pea mix with the rocket and almonds.

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