Risotto with Peas and Black Garlic

Name: Risotto with Peas and Black Garlic
Ingredients: 250 g small Paris mushrooms; 300 g fresh peas (from the pod); 4 spring onions; 2 sucrine lettuce heads (small lettuce heads - optionally replaced by heart of the lettuce); 300 g risotto rice Arborio or Carnaroli; 2 shallots; 2 Tbsp coconut-olive-palm oil; 1 glass of dry white wine; 1 L vegetable stock; 1 tsp black garlic powder; 100 g silken tofu; 50 g cashew paste; 1 Tbsp yeast flakes; Juice of ½ lemon; Pepper from the mill; Khoisan fleur de sel

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Cut the mushrooms into segments. Boil the peas in boiling salted water for ...

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Ingredients

250 g small Paris mushrooms
300 g fresh peas (from the pod)
4 spring onions
2 sucrine lettuce heads (small lettuce heads - optionally replaced by heart of the lettuce)
300 g risotto rice Arborio or Carnaroli
2 shallots
2 Tbsp coconut-olive-palm oil
1 glass of dry white wine
1 L vegetable stock
1 tsp black garlic powder
100 g silken tofu
50 g cashew paste
1 Tbsp yeast flakes
Juice of ½ lemon
Pepper from the mill
Khoisan fleur de sel