Recipe

Maybe This Doesn’t Look Appealing But It Is A Great Almond

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Maybe this doesn’t look appealing but it is a great almond & parsnip risotto recipe, very special combination of flavours from quite simple ingredients 🍚 Parsnip is usually cheap and easily available. On this version with agave it has a mild sweet & salty flavour and fits perfectly! I also incorporated some white beans for the extra proteins ☺️ They have a very neutral flavour but provide with essential macro and micro nutrients.
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✔️400 grams parsnip
✔️150 grams arborio rice
✔️1/2 white onion
✔️3 cloves garlic
✔️1/2 teaspoon dried thyme (fresh would be of course better), salt, pepper
✔️5 leaves fresh sage (optional)
✔️1 tablespoon pure almond butter
✔️2 tablespoons nutritional yeast flakes
✔️1 tablespoon slices almonds
✔️1 tablespoon agave syrup
✔️100 ml dry white wine
✔️1 cube veggie broth
✔️100 grams cooked white beans
✔️4 dried tomatoes (in oil)
✔️olive oil

Preheat the oven to 180 degrees. Peel and halve parsnips, you can also cut them thinner. Add some oil to a baking sheet, mix parsnips with agave, add some salt and bake for 30 mins. Boil 1 litre water and make broth with the cube. Chop the onion, dried tomatoes and garlic. Fry in a large deep pan with olive oil until golden. Then add rice and fry for 30 sec. Start adding hot broth, stirring from time to time. When the rice absorbs the liquid keep adding more until the rice is cooked. Add wine at some point. Add yeast flakes, spices, beans and almond butter. Mix weel for the butter to be distributed equally. Roast almond flakes on a dry pan. Top the risotto with baked parsnips and almond flakes
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