Risotto

Vegan risotto recipe you submit Alba. It is a typical Spanish dish up. Especially by the use of ñora, dry pepper, red and round widely used in the cuisine of this region. The risotto is a full plate and accepts many variations, so the amount of broth if we want to control more or less water to the recipe.

Difficulty: medium
Serves: 4

• 50 g. lentils.
• 50 g. chickpeas.
• 50 g. pinto beans.
• 50 g. white beans.
• 1 thistle.
• 100 g. spinach.
• 100 g. chard.
• 1 turnip.
• One Carrot
• 1 Nora (see comments)
• 200 g. rice.
• 12 almonds.
• 1 Slice of stale bread.
• 1 onion.
• 1 dried tomato.

Preparation

Put legumes (lentils, chickpeas, black beans and white) to soak for 12 hours (the night before for example).

In a pot legume, dried tomatoes, turnips and Carlota in pieces, chard and spinach games, and get good clean thistles. It covers everything with water (depending on taste to make it more or less broth) and add salt to taste.


In a skillet almonds, Nora and the slice of bread fried. All this is put in a mortar and pestle reserves are.

In the same oil, fry the onion until golden brown and put directly into the pot.

When boiling about two hours crushed mortar is incorporated and boil for another hour.

Subsequently, rice and is incorporated after 15 minutes, the fire goes out.