Sometimes you don’t have much time but still want to eat something nicer. Or you are simply lazy, like me. Maybe there are unexpected guests coming and you feel like impressing them… in 30 minutes.
This recipe is made for such moments. Probably it’s not the proper way of making risotto, but who cares. It’s a tasty, quick, impressively looking dish. Perfect when you want to make a statement in your kitchen without too much hassle. Oh, and it’s vegan and gluten free. You’re welcome.
The citrus blends nicely with the creamyness of the risotto, so the end result is neither bland not too heavy. For me, the “wow” factor – both in taste and presentation – comes from the crumble.
One controversial thing: I don’t use stock and replace it with water. I don’t see a difference that’s worth preparing the stock, and I don’t believe in cutting corners and using those awful cubes. You do you though, if you want, maybe the version with stock will be better for you!
Lemon risotto with vegetable crumble
2 portionsFor the risotto:
150g arborio rice
1 small onion
1 garlic clove
1/2 lemon (juice + zest)
125ml almond cream
Salt and pepper
Neutral oil for frying
For the crumble:
100g cherry tomatoes
100g asparagus (works also with green beans – cooked al dente)
50g almond flour
15g neutral oil
To taste: italian spice blend, salt, pepper or hot paprika
Preheat the oven to 200 degrees Celcius. Cut the tomatoes in half and asparagus in bite-sized pieces, discarding the hard ends. Mix the almond flour with oil to reach a crumbly consistency, and add spices to your personal preference. I really like the crumble a bit spicy, so I add a pinch of hot paprika and a generous amount of salt. Since all ingredients in the crumble are safe to eat raw, just try it and adjust the amount of spices. Put the vegetables in oven safe dish and put the almond crumble on top. Bake for 15 minutes (keep an eye on it so the top doesn’t burn).
Mince the onion and garlic. Heat a pan with some oil, and fry the onion and garlic until they become soft, but don’t get any colour on them. Add the rice and stir for about a minute, until the rice is covered in oil and starts to become slightly translucent. Now start adding water – I usually add about 1/3 of a cup at once – and stir the rice so it doesn’t stick and make clumps. When the water evaporates, add another portion, and keep stirring. It should take about 400ml-500ml of water and 15 minutes.
Taste the rice and when it’s soft, but with a noticeable chewy part in the centre, add the cream, lemon juice and zest, and salt and pepper to taste. Cook for a minute or two to reach nice, creamy but not runny consistency.
Serve with the vegetable crumble on top.