Bio XXI Risotto a la Chef Peter Ayub (Sense of Taste Chef School)

Yields1 Serving
 1 Bio XXI Risotto Premix (full packet)
 2 tbsp Morgenster Olive Oil
 3 cups Vegetable stock
 1 cup White Onion (finely chopped)
 1 Earthshine Botanical Bacon, smokey original flavour (full packet / 40g) (or similar vegan bacon)
 1 cup Frozen Green Peas (blanched in boiling water)
 1 cup Vegan Yogurt (or Coconut Milk, if you prefer)
Garnish options
 Chopped parsley
 Micro greens
 Seasonal edible flowers
1

With a blender, make a powder out of the Botanical Bacon (keep some aside for garnish).

2

Put a pot on medium heat and pour in the olive oil. When hot, add the chopped onion. Stir occasionally and let it fry until golden brown.

3

Add the Bio XXI Risotto Premix to the frying onions and stir so it is all mixed.

4

Ladle the vegetable stock into the mix and let it cook for 15 minutes without a lid. At the end, mix in the Coconut Milk (or vegan yogurt). If it looks too dry for your liking, just add some water (it should have the consistency of Risotto when done).

5

Sprinkle in the powdered Botanical Bacon, give it a quick stir and then add the blanched peas and stir until all is mixed well.

6

Dish up and garnish with some Seasonal Flowers, chopped parsley or micro greens.

SERVE AND ENJOY!

Ingredients

 1 Bio XXI Risotto Premix (full packet)
 2 tbsp Morgenster Olive Oil
 3 cups Vegetable stock
 1 cup White Onion (finely chopped)
 1 Earthshine Botanical Bacon, smokey original flavour (full packet / 40g) (or similar vegan bacon)
 1 cup Frozen Green Peas (blanched in boiling water)
 1 cup Vegan Yogurt (or Coconut Milk, if you prefer)
Garnish options
 Chopped parsley
 Micro greens
 Seasonal edible flowers

Directions

1

With a blender, make a powder out of the Botanical Bacon (keep some aside for garnish).

2

Put a pot on medium heat and pour in the olive oil. When hot, add the chopped onion. Stir occasionally and let it fry until golden brown.

3

Add the Bio XXI Risotto Premix to the frying onions and stir so it is all mixed.

4

Ladle the vegetable stock into the mix and let it cook for 15 minutes without a lid. At the end, mix in the Coconut Milk (or vegan yogurt). If it looks too dry for your liking, just add some water (it should have the consistency of Risotto when done).

5

Sprinkle in the powdered Botanical Bacon, give it a quick stir and then add the blanched peas and stir until all is mixed well.

6

Dish up and garnish with some Seasonal Flowers, chopped parsley or micro greens.

SERVE AND ENJOY!

Bio XXI Risotto a la Chef Peter Ayub (Sense of Taste Chef School)
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