Recipes from Tuscanyhemp.com. From product to table.
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Artichoke risotto with seeds and hemp oil
A spring first course with seasonal vegetables suitable for vegetarian and vegan cuisine.
Preparation time required: about 30 minutes for a result that will please the palate. The artichoke-hemp combination is excellent both in terms of taste and nutrition. Obviously Made in Tuscany.
Ingredients for 3 people
250 g of rice suitable for risotto
3 organic artichokes
shallot
2 tablespoons hulled hemp seeds - Sapore di Sole (AR)
vegetable broth
qb Tuscan EVO oil
salt
150 ml white wine
1 clove of garlic
fresh oregano
1 tablespoon of hemp seed oil - Az. Agricola Via dei Ciliegi (AR)
Preparation:
Clean the artichokes and cut them into cubes. Once placed in a bowl with water and lemon, brown the garlic clove in extra virgin olive oil, add the artichokes and a ladle of hot vegetable broth. Add salt, chopped fresh oregano and cook for 10 minutes. Once cooked, set the artichokes aside.
In a pan, brown the finely chopped shallot in extra virgin olive oil. Add the rice and hemp seeds so that they toast for about two minutes and blend with the white wine. Add the previously cooked artichokes, the vegetable broth, the salt and cook for 15 minutes.
Once cooked, add a spoonful of hemp seed oil and stir. At this point you can plate and garnish with fresh oregano.
Your risotto is ready! Enjoy!