Risotto with lemon & green pepper
Preparation
Heat the vegetable stock and keep it simmering.
Sauté the shallot in butter until translucent. Add onion powder, garlic powder, and oregano and cook briefly. Add the Arborio risotto rice and let it shine briefly. Deglaze with dry white wine and reduce. Gradually add the warm vegetable stock and stir until a creamy consistency is formed. Add the garden peas and sliced Roman beans when the risotto is about 80% cooked.
Remove the risotto from the heat and finish with butter, Parmesan cheese, and half of the lemon & green pepper oil marinade. Season with pepper and optionally add dill sprigs and lovage.
Use a shallow white plate. Spoon the risotto centrally onto the plate and gently tap it to spread naturally. Drizzle the remaining lemon & green pepper oil marinade in a circular motion over the risotto and sprinkle with coarsely chopped hazelnuts. Finish with fresh green Affilla Cress for a beautiful color contrast.
Ingredients
- 3 l groentebouillon
- 150 g sjalot
- 80 g boter
- 8 g Verstegen Uienpoeder fijn pure
- 6 g Verstegen Knoflookpoeder fijn pure
- 3 g Verstegen Oregano gemalen pure
- 800 g arborio-risottorijst
- 150 ml droge witte wijn
- 500 g Bonduelle Minute tuinerwten
- 500 g Bonduelle romanobonen
- 150 g Parmezaanse kaas
- 120 ml Verstegen World Grill Lemon & Green Pepper pure
- 3 g Verstegen Dilletopjes pure
- 1 g Verstegen Lavas heel pure
- 120 g hazelnoten
- 2 bakjes Affilla Cress
