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Side dishes and vegetables, vegetarian dishes and bakes 57
Lemongrass risotto [Index: ] [Index: ]
MCRC00902467_BO_Zitronengras_Risotto-020_F39MCRC00918150_SE_Zitronengras_Risotto-009MCRC00924083_NF_Zitronengras_Risotto-017Side dishesVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Large, shallow ovenproof dish
RISOTTO:
1 shallot
1-2 garlic cloves
3 tbsp olive oil
250 g risotto rice
50 g lemongrass in pieces
100 ml white wine
500-600 ml vegetable stock
20 g butter
50 g Parmesan, freshly grated
Salt
White pepper freshly ground
Per serving
434 kcal, 51 g carbs, 20 g fat, 10 g protein,
4,5 BU
PREPARATION
1. Peel and finely chop the shallot and garlic.
2. Fill the diced shallots, garlic, olive oil, risotto rice, lemongrass, white wine and the hot vegetable
stock into the ovenproof dish. Mix together thoroughly and cook as indicated.
Ovenproof dish on the wire rack, level 3SteamingfalseTemperature100 °C100Duration30-35 minutes30
3. Stir once halfway through the cooking time.
4. After cooking, stir in the butter and grated parmesan. Season with salt and pepper and serve
immediately.
Setting procedure:
Steaming
100 °C
Cooking time: 30-35 minutes
Tip:
Instead of lemongrass, the
risotto can be made with finely chopped
vegetables (carrots, celery and leek), dried
mushrooms, finely sliced radicchio or sundried
tomatoes.
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