Melon Seed Risotto

Melon Seed Risotto - Serves 2

Chef Laloux’s melon seed risotto offers an original plant-based alternative rich in fiber and protein, combining culinary pleasure with cardiovascular health benefits.

A simple, balanced recipe designed to support healthy lifestyle habits without compromising flavor.

Chef Laloux’s Approach

In cooking, as in health, everything is about balance. This melon seed risotto revisits a classic dish with finesse and boldness, highlighting simple, nourishing, plant-based ingredients that respect the integrity of the product.

Texture, precision of flavors, and the pleasure of the table remain at the heart of this creation, designed to do good without ever sacrificing taste.

Cardiovascular Benefits

This recipe showcases ingredients that are naturally beneficial for heart health. Melon seeds, rich in fiber and plant-based proteinsProteins are fundamental components manufactured by the cells of our body. They play an essential role in many biological functions, acting as hormones, antibodies, and even cholesterol transporters, among others. >>, help support better management of cholesterolCholesterol is essential for the proper functioning of the human body, but it can also have harmful effects if present in excess. >> and bloodBlood is composed of red blood cells, white blood cells, platelets, and plasma. Red blood cells are responsible for transporting oxygen and carbon dioxide. White blood cells make up our immune defense system. Platelets contribute to blood sugar levels.

Olive oil provides unsaturated fats known for their protective effect on the arteries, while vegetables and mushrooms supply antioxidants and essential micronutrients.

Together, these elements support a balanced diet associated with a reduced cardiovascular risk when combined with healthy lifestyle habits.

Ingredients

60 g button mushrooms
30 g shiitake mushrooms
2 sprigs of thyme
50 ml soy milk
2 tbsp olive oil
½ onion, finely chopped
2 cloves garlic, minced
1 leek white, finely sliced
2 celery stalks, diced
½ cup white wine
1 cup melon seeds*
½ cup rolled oats
2 cups vegetable and mushroom broth**
Sea salt and freshly ground black pepper

Preparation

-Cooking the seeds
Cook the melon seeds in lightly salted water for about 10 minutes. Drain and set aside.

-Aromatic base
In a heavy-bottomed saucepan, gently sauté the onion, garlic, leek, and celery in 1 tablespoon of olive oil, without browning.

Deglaze with the white wine and let reduce by half to allow the alcohol to evaporate.

-Risotto-style cooking
Add the melon seeds, lower the heat, and cook for a few minutes so they absorb the flavors.

Stir in the rolled oats, then gradually add the broth, keeping the mixture lightly covered with liquid at all times.

Cook for about 7 to 8 minutes, until the texture is tender and creamy. Adjust seasoning and keep warm.

-Mushrooms
In a skillet, sauté the mushrooms in the remaining olive oil. Add the crumbled thyme, allow to lightly brown, then cover and continue cooking over low heat for a few minutes.

-Soy milk foam
Gently heat the soy milk, then blend at high speed until light and frothy.
(Optional: add a few drops of truffle oil.)

Plating

Spoon the risotto into the center of a wide, shallow bowl. Top with the sautéed mushrooms and gently pour the emulsified soy milk around the edges.

Garnish with a few microgreens or a touch of fresh thyme.

Good to Know

* Melon seeds can be found in specialty food shops or some dried fruit stores. They are naturally rich in fiber, plant-based protein, minerals, and antioxidants.

** For a simple homemade broth: simmer onion, carrot, celery, leek greens, garlic, thyme, bay leaf, and mushroom trimmings in plenty of water with a splash of white wine vinegar for about one hour, then strain.

Bon appétit!