Genius Burgers with lemon risotto, peas & corn
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SERVINGS 4-6
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PREPARATION 10 MINUTES
INGREDIENTS
- 2-3 packages of Genius Burgers
For the risotto
- 1500 ml vegetable broth
- 2 + 1 tbsp olive oil
- 150 g leek, thinly sliced
- 400 g arborio rice
- 60 ml freshly squeezed lemon juice
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp dried coriander, powdered (optional, see tip)
- 250 ml hot water
- 140 g frozen peas
- 120 g frozen corn
- nutritional yeast for serving (optional)
COOKING INSTRUCTIONS
- Bake the burgers according to the package instructions.
- Put the broth in a pot and bring to a simmer at a temperature that keeps it very hot but not boiling.
- In a large, deep frying pan, heat the two tablespoons of olive oil over medium/high heat. Sauté the leeks for 10 minutes (or until soft enough), stirring constantly.
- Add the rice, stir for a minute, add the lemon, salt, pepper and coriander and stir for another minute.
- Pour two tablespoons (about a cup total) of hot stock into the pan and stir until all is absorbed. Continue adding a tablespoon (half a cup) at a time, stirring almost constantly, and do not add more stock until all is absorbed. If necessary, reduce the heat to medium during cooking.
- Before adding the last ladle of broth, add the peas and corn (they do not need to be thawed) and top with the broth. Stir and continue in the same way, adding as much hot water as needed, one ladle at a time. We want the rice to be cooked but still firm to the bite (it will take about 25-35 minutes). The risotto should be quite liquid since it will continue to thicken as it cools. Add the third ladle of olive oil and stir.
- Serve the burgers immediately with the risotto, sprinkling with nutritional yeast if desired.
Tip
The coriander gives a special flavor and deliciousness, but if we are not sure we like it, we can omit it.
