| Logged in as: (Customer-No. ) |
Info
Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
240: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients
3-4 tbsp (total) olive oil
1 small onion, 30 g, chopped
1 clove of garlic, chopped
150 g risotto rice
6 dl water
½ tsp rock salt
150 g Vegan Fondue with white wine [Order No: 416]
or No Moo, Vegan Fondue [Order No: 412] + 1 dl white wine
75 g No Moo, Rezent, grated [Order No: 403]
2x 80 g Vegan Schnitzel, paprika [Order No: 166]
black pepper from the mill
Cuisine: Italian - A symphony of flavors
Treat yourself with Vegusto: Recipe No. 240
Perfect creamy and full of flavour: a risotto that melts its way into everyone's hearts. Even the act of stirring the fondue into the rice makes the expectation of the cheesy treat grow steadily.
Ingredients
3-4 tbsp (total) olive oil
1 small onion, 30 g, chopped
1 clove of garlic, chopped
150 g risotto rice
6 dl water
½ tsp rock salt
150 g Vegan Fondue with white wine [Order No: 416]
or No Moo, Vegan Fondue [Order No: 412] + 1 dl white wine
75 g No Moo, Rezent, grated [Order No: 403]
2x 80 g Vegan Schnitzel, paprika [Order No: 166]
black pepper from the mill
Preparation
Heat 1 tbsp oil in a high saucepan. Sauté the onion and garlic pieces in the oil over a medium heat for 2-3 minutes.
Then add the risotto rice and sauté for 2 minutes.
Now add enough water to cover the rice. Cook the rice on a medium heat.
Stir regularly and add the rest of the water gradually. After 20 minutes, add the Vegan Fondue. Cook the risotto for a total of 15 minutes so that it is still slightly firm to the bite. If the rice is still too firm, add a little more water and simmer for a few more minutes.
Finally, add a tablespoon of olive oil and the grated No Muh, Piqaant the risotto. Season to taste with pepper and salt.
Cut the vegan cutlets, peppers into 1.5 cm wide strips and fry them with 1-2 tbsp. olive oil in a non-stick frying pan for 2-3 minutes.
