WHOLEMEAL PURPLE RICE WITH GOAT CHEESE, LEMON AND TOASTED BREAD CRUMBLE
INGRIEDENTS
For risotto
- 1L water
- 160g wholemeal purple rice
- 160g BIO peas
- 1 lemon of 140g for 40 ml of juice
- 1 shallot
- 20g toasted bread for crumble
For goat’s cheese cream:
- 100g goat’s cheese
- 4 mint leaves
- Lemon rind
For cream of peas:
- 150g Bio peas
- 3g of fresh mint
- Lemon rind
- Slightly salted cooking water
NUTRITIONAL VALUE
- Energy value per portion: kcal 626 – Carbohydrates: 77.80 (46.59%) – Protein: 24.79 (15.84%) – Lipids: 23.77g (34.16%) – Total fibre: 9.04g
METHOD
Crush toast bread to make crumble. Finely chop mint leaves and add to goat’s cheese with lemon rind. Mix well to obtain a cream which will be used in risotto. Boil 160g of peas for rice for 3 minutes. Cook remaining 150g of peas for 5 mins and drain. Chop remaining mint leaves finely, add lemon rind, 1 spoon of extra virgin olive oil and blend.
Place whole shallot in pan and cook with a little water and olive oil. Add rice, toast it and blend with lemon juice. When lemon juice has evaporated, add water little by little, until rice it is almost cooked. 5 minutes before it is cooked, add cooked peas. Remove rice from flame, remove shallot, add goat’s cheese and mix well. The risotto is now ready! Garnish with toasted bread crumble and mint leaf.
Enjoy!
NOTE
Wholemeal purple rice is rich in anthocyanins which are pigments from flavonoids. This gives it its purple colour. It has anti-oxidant, anti-inflammatory and anti-age properties.