Italian Risotto with Arugula Salad

Italian Risotto met Rucola Salade
8 min. 1 pers.

Ingredients

  • 1 bag Lazy Vegan Italian Risotto
  • 2 handfuls of arugula
  • 6 cherry tomatoes
  • Handful of pecan nuts
  • Handful of cranberries
  • Olive oil
  • Balsamic cream
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How it's done

  1. Heat a little olive oil in a frying pan and heat the Lazy Vegan Italian Risotto for about 8 min. Stir occasionally.
  2. In the meantime, make the salad: halve the cherry tomatoes and place them in a bowl together with the arugula, cranberries and pecans.
  3. Add a tablespoon of olive oil and some salt and pepper and mix with the rest of the ingredients in the bowl. Top the salad with some balsamic cream.
  4. Scoop the Italian Risotto onto a plate and serve with the rocket salad. Enjoy!

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