Risotto with Green Vegetables

Name: Risotto with Green Vegetables
Yield: 10
Ingredients: 1.0l Water; 0.0g Olive Oil; 35.0g Shallots; 15.0g Knorr Rostip 1kg; 400.0g Risotto Rice; 60.0g Parmesan Cheese, grated; 200.0g Sugar Snaps; 150.0g Broad Beans; 200.0g Peas; 40.0ml Parsley Garlic Oil; 150.0g Pea Shoots

Risotto with Green Vegetables – - Recipe

After we've taken the risotto out of the oven, we let it rest for a minute. This point in the process is called the "mantecatura", which means to skim. We mix in the cheese, which not only gives it extra flavour and creaminess, but also smoothens the texture of the risotto.

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Risotto Preparation

Water 1.0 l
Olive Oil
Shallots 35.0 g
Knorr Rostip 1kg 15.0 g
Knorr Rostip 1kg
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Risotto Rice 400.0 g
Parmesan Cheese, grated 60.0 g

Garnish Preparation

Sugar Snaps 200.0 g
Broad Beans 150.0 g
Peas 200.0 g
Parsley Garlic Oil 40.0 ml
Pea Shoots 150.0 g

Western

Rice

Vegetables

Main courses

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Preparation

Risotto Preparation
1. Heat some olive oil and sauté the shallot without browning.
2. Add the rice and cook until translucent.
3. Add water and Knorr Rostip, stir well until it comes to a boil.
4. Put a lid on the pan and place in a preheated oven at 185°C for 18 minutes.
5. Remove the risotto from the oven and check that it is tender and smooth.
6. Let the risotto rest for a minute, then stir in the cheese.
Garnish Preparation
1. Clean the sugar snaps and pod the broad beans.
2. Blanch all the vegetables and season with Knorr Rostip and black pepper.
Presentation
1. Divide the risotto over the plates.
2. Arrange the vegetables on top and garnish with pea shoots.
3. Finish off with some parsley oil and a sprinkle of black pepper.