Ingredientes:
- 1 liter of homemade vegetable broth (just boil several vegetables with water over low heat for about 1 hour and then strain the broth);
- ½ onion;
- 3 tablespoons of butter;
- 1 cup (tea) of arborio rice;
- 1 teaspoon of turmeric (or saffron);
- 1 cup (tea) grated parmesan;
- Salt and pepper to taste;
- 1 package of plant-based pork ribs with Barbecue Sauce.
Method of preparation:
Sauté the onion with 2 tablespoons of butter. Add the rice, salt, pepper and turmeric and mix well. Over low heat, add 1 ladle of vegetable broth and stir constantly. Add 1 ladle of vegetable broth at a time, until the rice is completely cooked. Add 1 tablespoon of butter and parmesan. Adjust the salt if necessary.
Defrost the plant-based pork ribs with barbecue sauce. Heat a drizzle of vegetable oil in a frying pan over medium heat. Let it grill for 4 to 6 minutes and serve over the risotto.
