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caprete risotto

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caprete risotto


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Tempo de preparo

40 min(s)


2 servings

Mayh Marcos

  • Ingredients
  • Recipe
  • spoon (soup) of SupraSoy Lactose Free Original; 100g of cherry tomatoes; 200g of smoked tofu; 2 tablespoons of coconut butter; 150g of vegan white cheese; 1 cup special rice for risottos; 100ml of white wine; basil to taste; onion to taste; garlic to taste2 tablespoon
  1. In a pan, place 1 tablespoon of coconut butter and sauté the garlic and onion well. Then add the special rice for risottos and mix until incorporated with the other ingredients. Then add the white wine, and let it evaporate. Add 1 cup of hot water and stir well. Gradually add the water from time to time, stirring constantly. Rice should always be moist, but not immersed in liquid. Repeat this process until the rice is just right. Follow the preparation instructions on the package. With about 2 minutes left for the rice to be ready, add the butter and the coarsely grated white cheese, and stir well. Hit the salt. Dilute the Original Lactose Free SupraSoy in ½ cup of hot water and pour into the risotto and stir until well blended. Turn off the heat and with it off, add 100g of halved cherry tomatoes. Add 200g of smoked tofu. Mix in the basil leaves, and it's ready to go.

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