Velvety, lemon risotto with feta, figs, pistachios and pepper.

Ingredients (2 servings):

– 100 g risotto rice

– 20g butter

– 30 ml sour cream 30%

– 100 ml Kombucha by Laurent BODY DETOX BLACK LILAC

– about 150-200 ml vegetable broth

– grated lemon peel, from half lemon

– 60 g feta cheese

– 1 sugar onion

– 30g pistachios

– few figs in syrup

– freshly ground pepper

Preparation:

1. Finely chop the onion and saute it with the lemon zest and 1/3 teaspoon of fresh ground pepper in butter
2. Add the rice and saute for a while. Pour in Kombucha, wait for the liquid to evaporate.
3. Then pour in the hot broth in batches and mix the risotto every few minutes. The entire proces should take approximately 15-17 minutes
4. Add cream to the risotto and mix
5. Add crumbled feta cheese, toasted pistachios and chopped figs. You can put some of them aside for decoration
6. Season with salt and pepper if needed. You can sprinkle it with a little grated parmesan cheese
7. Serve the risotto with chilled Kombucha by Laurent Body Detox Black Lilac

Maya Krzyżanowska A certified clinical dietitian, I am passionate about the broadly understood health prophylaxis, psychodietetics, and culinary art. Every day I deal with nutritional and dietary education. I work with people with health problems and excess body weight. I show a flexible approach to diet and love for good food.