Orange risotto with egg yolk crème
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Calories
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Proteins
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Carbs
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Fat
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Ingredients
- {{ ingredientQuantities[0] * servingSize * 100 | roundTo:2 }} g Arborio rice
- {{ ingredientQuantities[1] * servingSize * 100 | roundTo:2 }} ml water
- {{ ingredientQuantities[2] * servingSize * 1 | roundTo:2 }} piece yolk of egg
- {{ ingredientQuantities[3] * servingSize * 100 | roundTo:2 }} g protein powder vanilla
- {{ ingredientQuantities[4] * servingSize * 100 | roundTo:2 }} g honey
- {{ ingredientQuantities[5] * servingSize * 1 | roundTo:2 }} piece orange
- sea salt
- stevia
Preparation
Heat up the rice dry in a smaller pot but do not burn it.Add 250 ml of boiling water into the hot rice, finely ground orange zest, protein powder, a pinch of salt and 5 drops of stevia. Cook for about 1 minute on high heat, stirring constantly; cover with a lid and put into a preheated but turned off oven and let it sit there for 30 minutes. You may add a piece of fresh vanilla.
Crème preparation: Put egg yolks, honey and protein vanilla powder in a round bowl. Pick a pot so that the edge of the bowl fits in it tight. Pour water into the pot, put the bowl in it and put on heat. When the mixture starts boiling, reduce the heat and whisk egg yolk over the steam and add juice of half orange till you get a smooth thick crème. Mix the boiled rice with the egg yolk crème, garnish with orange wedge(s).
Cook’s tip: Be careful with heating the egg yolk so you do not to end up having scrambled eggs.