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Creamy risotto with sauteed spring vegetables 7/27

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Creamy risotto with sauteed spring vegetables

Creamy vegan risotto on its own sounds intriguing, but top it off with some rich sauteed spring vegetables, and this dish becomes a must-try. To top it all off, it's much easier to make than you would expect and ready in just 35 minutes. Get the recipe here. 


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INGREDIENTS

  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper

 

METHOD

  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!