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Risotto

Garnish

  • Sugar snaps 200 g
  • Broad beans 150 g
  • Peas 200 g
  • Salt and Pepper

Presentation

  • Parsley garlic oil 40 ml
  • Pea shoots 150 g
  1. Risotto

    • Add KNORR Vegetable Booster to 1L of boiling water.
    • Heat some olive oil and sauté the shallot and KNORR Garlic Puree without browning.
    • Add the rice and cook until translucent.
    • Add the chicken stock and stir well until it comes to a boil.
    • Put a lid on the pan and place in a preheated oven at 185 degree Celsius for 18 minutes.
    • Remove the risotto from the oven and check that it is tender and smooth.
    • Let the risotto rest for a minute, then stir in the cheese.

  2. Garnish

    • Clean the sugar snaps and pod the broad beans.
    • Blanch all the vegetables and season with salt and black pepper.

  3. Presentation

    • Divide the risotto over the plates.
    • Arrange the vegetables on top and garnish with pea shoots.
    • Finish off with some parsley oil and a sprinkle of black pepper.

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