{"id":1190,"date":"2024-09-25T14:59:47","date_gmt":"2024-09-25T14:59:47","guid":{"rendered":"https:\/\/ib.eco\/?post_type=recipe&p=1190"},"modified":"2024-09-27T09:51:29","modified_gmt":"2024-09-27T09:51:29","slug":"risotto-de-toamna-surprinzator","status":"publish","type":"recipe","link":"https:\/\/ib.eco\/en\/recipe\/surprising-autumn-risotto\/","title":{"rendered":"An exciting autumn risotto, with surprising ingredients"},"content":{"rendered":"

This recipe was created in 2021, in my kitchen, through a collective effort. At that time, together with four other friends, I was trying to come up with some recipes to cook at Trifoi Fest 2021, a festival focused on ecology and degrowth (a sort of slow and sustainable living, but applied across all social and economic spheres). Back then, we tried using millet as a base for risotto instead of rice, since rice has a terrible environmental impact during production. However, since we used millet, a few people on the team didn't like it, so we decided not to serve this dish at the festival. But I kept the idea and refined it over time. I invite you to test the final version:<\/p>\n\n\n