Black garlic risotto and tomato powder with mandorino

New recipe on the farm: Marta Navarrini, professor of Funny Veg Academy, proposes a delicious recipe, ideal to present on occasions of elegant and refined lunches or dinners.

From the numerous beneficial properties, the black garlic is considered a super-food, useful supplement to keep fit. Rich in antioxidants, helps prevent aging, protects the heart and is an excellent ally for the prevention of tumors and for reducing cholesterol.

Ready to get to the stove?

Black garlic risotto and tomato powder with mandorino.


For black garlic cream
• Black garlic 5-6 cloves
• 1 pinch of salt
• Soybean drink 200gr

For pumpkin sauce
• 200 g of peeled pumpkin
• Half-lime juice
• 1 teaspoon of grain mustard
• Ginger
• Salt to taste
• Water or cold vegetable broth to taste

For risotto
• Risotti rice (about 90 g per person)
• Vegetable broth
• Black garlic sauce
• Pumpkin sauce
• chopped parsley
• Tomato powder
• Mandorino (10g)
• Flowers and sprouts to taste


To get a very tasty black garlic risotto, cook black garlic wedges in vegetable drink with salt for a few minutes. Blend with the mixer until you get a smooth cream

Cook the cropped pumpkin in a pan over fresh focus with a little extra virgin olive oil and a pinch of salt. Let it cool, insert it into a mug together with the lime juice, mustard, ginger and salt. Blend with an immersion mixer diluting with water or broth until you get a smooth smooth consistency. Insert in a baby bottle and set aside.

Toast the dry rice for a few minutes, wet with vegetable broth and cook 13 minutes, stirring often. After time add the black garlic cream and cook for a couple of minutes. Remove from the heat, season with salt and manage with the grated mall. Stack and finish with some pumpkin puree, parsley, tomato powder and some flower and sprout.

Your black garlic risotto and tomato powder with mandorino is ready.

Good appetite from the Almond farm!