INGREDIENTS
60 g
Basil, fresh
4
Garlic clove
200 g
Greens/kale, spring
1
Leek
2
Lemons
1
Onion
2 cups
Peas, frozen
1 1/2 l
Vegetable stock
500 g
Arborio risotto rice
6 tbsp
Nutritional yeast
1
Salt and pepper
1/2 cup
Olive oil, extra virgin
200 g
Brazil nuts
1
Parmesan, Vegan