Minty Green Risotto
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.2 | l | KNORR Paste Bouillon Clear Vegetable |
| 50 | ml | Olive oil |
| 150 | g | Onions prepared and finely chopped |
| 15 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 500 | g | Arborio rice |
| 150 | ml | Wine, white |
| 150 | g | Courgette prepared and finely chopped |
| 150 | g | Frozen peas |
| 100 | g | Asparagus tips |
| 50 | ml | COLMAN'S Fresh Garden Mint 2ltr |
| 50 | g | Parmesan cheese grated |
Preparation
Advanced Preparation.
Prepare ingredients as above, warm the serving plates.
Method
1. Make up the bouillon as per manufacturers instructions using 25g of paste to 1 litre of boiling water.
2. Heat the oil in a suitable pan over a medium heat. Add the onions, garlic and cook for 5 minutes with out colour until tender. Pour in the rice and coat in the oil.
3. Add the white wine and while stirring constantly allow the wine to reduce. Add the vegetable bouillon ladle by ladle allowing the rice to absorb the liquid each time.
4. Just before the rice is completely cooked, add in the courgette, asparagus, peas and remaining bouillon. Allow to cook for 5 minutes then finish the risotto with the Colman’s Mint Sauce and parmesan.
5. Serve spooned centre of plate garnish with chopped basil.
Service Hint
Serve with crusty bread and FLORA.
Handy Hint
The vegetables in this dish can be changed for any in season vegetables instead.
Healthy Hint
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
