Green risotto
Green risotto
Ingredients
- Risotto (ref. B13) – 300 gr
- Pesto sauce (ref. H29) – 20 gr
- Green zucchini (cubes) – 1/2 pc
- Baby leaf spinach – 40 gr
- Pine nuts – 1 tsp
- Parmesan flakes – 10 gr
- Basil leafs (garnish) – 10 pcs
- Olive oil – 1,5 tbsp
- Salt and pepper
Bereiding
- Brown the zucchini over high heat in a pan with olive oil, ensuring that the zucchini cubes remain “al dente” and season them. Fry the spinach in a little olive oil and season. Reserve this preparation on the side for a few moments.
- Reheat the risotto in a very hot pan with half a tablespoon of olive oil. Once the risotto is reheated, stir in the zucchini cubes, spinach and pesto sauce. Season if necessary. Arrange on a hot dish and decorate with basil leaves, pine nuts and Parmesan shavings.
Deze producten heb je nodig
Risotto
Pesto
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