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Method

  1. Method

    • Heat oil in a large pan over medium heat. Add onion and garlic, cook until onion is just tender. Add rice and stir to coat.
    • Combine KNORR Vegetable Booster with 10 cups boiling water. Stir to dissolve.
    • Gradually add liquid to rice, stirring between each addition.
    • Meanwhile blanch asparagus and peas.
    • When rice is al dente and nearly all the liquid absorbed, add green vegetables to risotto along with lemon juice, basil and parmesan. Season.
    • To serve, transfer risotto to serving bowls and top with feta and almonds. Serve with salad or vegetables.