10
RISOTTO
- Serves 6
Olive oil
3 tbsp
Onion
1 large, peeled and finely chopped
Garlic
3 cloves, peeled and chopped
Arborio rice
400g
Lemon
1, zest
Stock
1 litre (can replace 200ml of this with white wine
if desired)
Cooked meat
500- 600g, chicken breast, sausage, pork, lamb, chorizo
(great way to use left overs), cut into bite sized pieces
Vegetables
250g, cut into small pieces or strips, tenderstem broccoli,
asparagus, courgettes or peppers, 250g
Salt and black pepper
Freshly ground, to taste
Parmesan cheese
50g, grated
Ingredient Quantity
WHAT YOU DO
Place oil, onion, garlic and rice in the Remoska®, stir to coat the rice with oil and heat for
8-9 minutes until onion softened.
Add the lemon zest, and stock and cook for 15 minutes, the rice should be almost cooked
and there should still be a little liquid in the pan (if not add 100ml more stock or water).
Add the cooked meat and the vegetables and cook for 5 minutes until vegetables are al
dente.
Season with salt and pepper and then stir in most of the parmesan and sprinkle a little on
top, serve.
