Ingredients
- 2 cups Par-boiled Baldo Brown Rice for risotto (as indicated in the note above)
- 200 grams Fresh Organic Strawberries (about 12 small strawberries + a few more for garnish)
- 1 Shallot, finely diced
- 5-6 cups Vegetable Broth
- 1/2 tablespoon Extra Virgin Olive Oil
- Pinch Sea Salt
- 1/2 cup White Wine or Champagne (optional)
- dollop dashes Vegan Butter (optional)
- Drop Sugar Free Balsamic Vinegar Glaze (optional)
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