Ingredients per serve

+

Risotto

Tip

  • Julienne preserved lemon skin 50.0 g

Preparation

  1. Risotto

    • Heat oil in a large pan over medium heat. Add chopped onion and garlic and cook until onion is just tender. Add rice and saffron threads and stir to coat. 
    • Combine KNORR Vegetable Booster and KNORR Intense Flavours Roast Umami with 2 L of warm water. 
    • Gradually add liquid to rice, stirring between additions. Rice should be al dente with nearly all the liquid absorbed. Add extra boiling water if needed. Season and stir through preserved lemon.
  2. To Serve

    • Serve risotto with roasted red onion wedges and sautéed rainbow chard.
  3. Tip

    • Preserved lemon is available at gourmet delis and some supermarkets. Scoop out the flesh and discard, then chop or slice the skin to use.
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