Ingredients

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For the base:

  • Spinach 800.0 g
  • Tenderstem Broccoli 150.0 g
  • Asparagus 100.0 g
  • edamame 50.0 g

For the garnish:

Preparation

  1. For the base:

    • Bring the water to the boil then whisk in the Knorr Professional Vegetable Jelly Bouillon and Knorr Professional Garlic Puree and add the thyme.
    • Rinse the barley under cold water then add to then bouillon, bring back to the boil then simmer for 20 minutes then remove from the heat and allow to cool.
  2. For the garnish:

    • Blanch the spinach in boiling water for 20 seconds, then immediately drain and place into ice water to stop the cooking then, leave until completely cold.
    • Drain spinach and place in a blender, while blitzing add 2 ice cubes to keep its colour. Blitz till smooth and set aside till needed.
    • Blanch the broccoli in boiling water for 2 minutes and half way through add the asparagus then then immediately drain and place into ice water to stop the cooking then, leave until completely cold.
  3. To serve:

    • Bring the water to the boil then whisk in the Knorr Professional Vegetable Jelly Bouillon and drop in the vegetables to warm through.
    • Melt the plant butter in a sauté pan and add the pre-cooked barley and pour in half of the bouillon then, stir to re-heat and finish cooking.
    • Spoon the risotto on to a serving plate, arrange the vegetables on top and finish with the plant cheese.
    • Garnish with micro herbs before serving.
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