Servings:
4A nice RAW version of my all-time favorite, creamy risotto. Just add your favorite veggies and rock out!
Ingredients:
Risotto:
1/2 head Cabbage, no stems
2 Salad Turnips
Salt & Pepper
1T Olive Oil (you could experiment with flavored oils, too)
Cheeze
1/2 C soaked nuts/seeds, reserving water
2 Cloves garlic, minced
2T Olive Oil
1T Lemon juice
Salt & Pepper
Preparation:
For Risotto:
Place cabbage and turnips in food processor and chop on pulse until rice consistency is reached. Put in bowl and mix in oil, salt and pepper. Set aside.
For Cheeze:
Place cheeze ingredients in food processor and blend on high, adding reserved water until creamy consistency is achieved. Toss with risotto. Adjust seasonings as necessary and dig out your favorite veggies to blend in!
