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Risotto with NoChicken Chunks and Fresh Mushrooms

  • Fresh Mushrooms, sliced 40 g
  • Oil 10 ml
  • Onion, chopped 6 g
  • Thai Asparagus, cut into finger-length segments 25 g
  • Italian Rice, cooked 240 g
  • Vegetable Broth 310 ml
  • Butter 20 g
  • Parmesan Cheese 8 g
  • Ground Black Pepper
  • Ground Black Pepper and Salt (to taste)
  1. Risotto with NoChicken Chunks and Fresh Mushrooms

    • Boil the NoChicken Chunks in water, pan-fry in oil until fragrant and golden and set aside.
    • Use vegetable broth to cook the Italian rice, add butter and cheese, mix well and then plate.
    • Stir-fry the shallots, mushrooms, NoChicken Chunks and Thai asparagus until fragrant, and add ground black pepper and salt to taste. Place atop the middle of the rice.