- Butter (1): 125 g
- White onion: 80 g
- Carnaroli rice: 400 g
- Vegetable stock: 600 ml
- Powdered chlorella algae: 45 g
- Butter (2): 50 g
- Grated Parmesan cheese: 100 g
- pea shoots
Chop the onion very finely, and cook it with the butter (1). When it is well cooked (but still transparent), add the rice and stir for a few seconds.
Then add the vegetable stock, edamame and peas to taste.
Once the rice is ‘al dente’, add the butter (2), algae and Parmesan, and stir so that they are thoroughly absorbed.
Serve, decorated with the pea shoots.