[7th contest] Broccoli Cauliflower Volcano Risotto

While creating this volcano, it brought back childhood memories when we were taught to make dough for the indian bread. We had to make a well in the flour and then pour the liquid inside the well and then fold in the flour over it. However, being mischievous we would pour the liquid on top of the flour so it would flow down (like lava from volcano ) instead of pouring inside the well. Another memory relates to the pranks we played on each other on the beach by pouring water on each others castle to destroy it.

★ DETAILS

Prep Time: 1 hour

Cooking Time: 1 hour 30 minutes Additional time: setting time 30 minutes + assembly time 30 minutes Total Time: 3 hours 30 minutes

Serves for: 6 people

Shelf Period: can last in the fridge for 3 days an airtight container

★ SUITABLE DIET

- vegan

- non GMO

- vegetarian

- Gluten free

- Dairy free

- Sugar free

- no color

- all plant - based

- for kids

★ INGREDIENTS

Broccoli Risotto

Broccoli rice 250g

Asparagus 100g

Sprouted green lentils 100g

Green cheese sauce

Baby spinach leaves 100g

Pistachio 50g

Cashew 50g

Coconut milk 50g

Water 200g

Green chilies 2

Lemon grass 1 tsp

Small lime 1

Nutritional yeast 3tbsp

Tapioca starch 1tbsp

Agar agar powder 1 tsp

Garlic 2-3 cloves Cauliflower risotto

Cauliflower rice 250g

Kaniwa / teff / red quinoa 100g

Chopped red and yellow bell pepper 3 tbsp each

Brown lentils 50g Brown cheese sauce

Mushrooms 100g

Cashew 50g

Walnuts 50g

Coconut milk 50g

Tapioca starch 1tbsp

Nutritional yeast 3 tbsp

Agar agar powder 1 tsp

Dried / fresh red chilies 3

Pitted Dates 2

Tamarind puree 2 tsp

Small lime 1

Garlic 2-3 cloves

Melting cheese

Pumpkin 75g Almonds 50g

Cashew 150g

Coconut milk 150g

Tapioca starch 2tbsp

Nutritional yeast 6 tbsp

Black pepper 1tsp

Baby limes 3

Agar agar powder 1 1/2 tsp

Garlic 4-5 cloves

Red colour

Small tomato and red bell pepper 1 each

Orange colour

Small orange bell pepper 1

Turmeric / saffron 1/8 tsp

★ INSTRUCTIONS Please add salt to each cheese sauce as per your requirements. Hence, its not mentioned in the ingredients.

🥦1. Broccoli Risotto

Step

1) Chop the asparagus into cubes.

2) Cook broccoli, asparagus and sprouted lentils.

3) Keep aside

💚🧀 2. Green Cheese Sauce

Step

1) Blend all the ingredients except the agar agar. Now add the agar agar to it.

2) Bring it to boil and simmer for 2-3 minutes till the agar agar has dissolved and it has thickened.

3) Add the risotto to it.

4) Mix well and pour into mould and place inside the fridge to set for about 30 minutes.

🍽 3. Cauliflower Kaniwa risotto

Step

1) Boil the kaniwa. Drain excess water.

2) To it add the rest of the ingredients and cook everything together.

3) Keep aside

🟫🧀 4. Brown cheese Sauce

Step

1) Blend all ingredients together except the agar agar.

2) Now add the agar agar and follow the same procedure as the green sauce. 🔆🧀 4. Melting Cheese Sauce

Step

1) Blend all the ingredients except the agar agar. 2) Now divide the sauce into 2 parts

3) Add the red colour ingredients to one part

4) To the other part add the yellow / orange colour ingredients

5) Now add agar agar to each part. Bring to boil and simmer for 3 minutes till it dissolves. 6) Time to assemble the risotto volcano

7) Place the green risotto at the bottom and the brown risotto on top of it.

8) Now pour the 2 coloured sauce over it as the lava flowing down the volcano and serve.

9) I took a little cheese sauce and added activated charcoal, turmeric and red chili powder tp created hardened lava and placed them around the bottom of the risotto

★ Helpful Tips!

• Instead of Kaniwa, one can use quinoa or teff.