The Lemon Book - Natural Recipes and Preparations by Alexandra Végant

Author:Alexandra Végant [Végant, Alexandra]
Language: eng
Format: epub
Tags: Cookbooks; Food & Wine, Cooking Methods, Organic, Vegetarian & Vegan, Non-Vegan Vegetarian, Health; Fitness & Dieting, Alternative Medicine, Naturopathy, Vegetables & Vegetarian, Professional & Technical, Medical eBooks, Alternative & Holistic
ISBN: 1482040999
Amazon: B00AF9CVY4
Goodreads: 17354766
Publisher: Createspace
Published: 2012-01-01T06:00:00+00:00

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VEGETARIAN LEMON-BASED RECIPES

SAVOURY DISHES

LEMON RISOTTO

Allow one cup of rice per person and adapt the quantities of the other ingredients according to taste.

organic brown rice

one good-quality lemon

a bunch of parsley

almond milk

1 egg yolk

dry white wine

vegetable stock

extra-virgin olive oil

salt and pepper

Heat the rice in 2 soup-spoonfuls of oil, deglaze with a drop of white wine.

As soon as the wine has evaporated, add a ladleful of hot vegetable stock.

Continue to stir, and when the liquid has been completely absorbed, add another ladleful of stock, and so on until the rice is cooked al dente.

In the meantime, prepare the sauce with the egg yolk, almond milk, salt, freshly-ground pepper and the grated zest of half a lemon (only the yellow part). Put on one side.

Add the juice and the grated zest from the other half of the lemon to the rice.

Turn off the heat, blend in the sauce and leave it to absorb with the lid on for 2-3 minutes before serving sprinkled with chopped parsley.

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