Riso al Salto

Riso al Salto is a flavorful and crispy Italian rice dish that transforms leftover risotto into a delightful pan-fried treat. This vegan version is packed with vegetables and herbs, making it a satisfying and nutritious lunch option.

Ingredients

• Cooked Arborio rice - 200 grams
• Olive oil - 2 tablespoons
• Red onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Spinach - 100 grams, fresh
• Nutritional yeast - 2 tablespoons
• Fresh basil - 5 leaves, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. In a large pan, heat 1 tablespoon of olive oil over medium heat and sauté the chopped red onion until translucent, about 5 minutes.
2. Add minced garlic and diced zucchini and bell pepper to the pan, cooking for another 5-7 minutes until the vegetables are tender.
3. Stir in the fresh spinach and cook until wilted, about 2 minutes, then remove the pan from heat.
4. In a mixing bowl, combine the cooked Arborio rice, sautéed vegetables, nutritional yeast, chopped basil, salt, black pepper, and lemon juice. Mix well until all ingredients are combined.
5. In the same pan, add the remaining tablespoon of olive oil and spread the rice mixture evenly across the bottom. Cook over medium heat for about 10-15 minutes until the bottom is crispy and golden brown.
6. Once the bottom is crispy, carefully flip the rice mixture over using a large plate to help, and cook for another 5-7 minutes until the other side is also golden brown.
7. Remove from the heat, slice into wedges, and serve hot, garnished with additional fresh basil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from Arborio rice and nutritional yeast.
• Contains a variety of vegetables, providing essential vitamins and minerals.

Tags