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Two Grain Vegetable Risotto



4 portion(s)

Two Grain Vegetable Risotto

  • 50 g parmesan cheese, cut in pieces (2 cm)
  • 1 lemon, zest of half and juice of whole lemon (approx 30 g)
  • 70 g red onion, quartered
  • 30 g olive oil
  • 1 clove garlic
  • 200 g wild rice mixture, rinsed
  • 100 g quinoa grains
  • 1000 g vegetable stock
  • 280 g green asparagus, woody ends removed, stalks cut into three
  • 60 g frozen gree peas, 1/2
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 50 g cream cheese

Recipe's preparation

  1. Place Parmesan cheese in mixing bowl and grate 5 sec/speed 8. Transfer to a bowl and set aside.
  2. Place strips of lemon zest in bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.
  3. Place onion, oil and garlic in mixing bowl then chop 3 sec/speed 5. Scrape down sides of bowl with spatula. Sauté 5 min/120°C/speed 1.
  4. Add rice and quinoa then stir 2 min/Counter-clockwise operation/speed 1.
  5. Add stock and simmer 35 min/98°C/Counter-clockwise operation/speed Gentle stir setting.
  6. Add lemon juice, reserved grated zest and asparagus then cook 4 min/98°C/Counter-clockwise operation/speed Gentle stir setting.
  7. Add peas, salt and pepper then cook 3 min/98°C/Counter-clockwise operation/speedGentle stir setting.
  8. Add cream cheese and stir in gently using spatula. Serve with reserved grated Parmesan.

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