Vegan mashed potatoes
first courses from Italy
Risotto with Blueberries and Rosemary
Risotto with Blueberries and Rosemary
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A nice and good and colorful risotto. Then simple to do :))
preparation
step 1
We peel the potatoes and wash them. We cut them into chunks and boil them in a pot with water. Drain as soon as they are cooked. Then blend with a little extra virgin olive oil, sea salt, a pinch of turmeric powder and nutmeg.
step 2
Add a little bit of natural soy milk, we don't have much time to add. Frulliamo. We must get a creamy but not liquid consistency. We pour into a pan which we then go to warm up at the time of the dish preparation.
step 3
We bring the vegetable broth to a boil. In a rather large non-stick pan, pour extra virgin olive oil and a couple of sprigs of rosemary. We heat the oil and then add the rice that we previously washed under cold running water.
step 4
We turn with a wooden spoon and gradually add a little broth. We cook the blueberries in a pan with a 200gr of water. Bring to a boil. You will gradually notice that the liquid will increasingly take on a dark purple color.
step 5
Don't let the water dry up. Then blend them. At about 5 minutes to finish cooking the risotto, add the blended blueberries and finish cooking, mixing well with the wooden spoon.
step 6
We heat the turmeric potato puree. For the preparation of the dish at the base we put the mashed potatoes then we place the risotto with blueberries and rosemary on top. Serve hot!