Cart Guide Inquire

Willicroft Lemon Risotto

30 minspreparation
(0)

Recommended products

Willicroft Italian Aged (Plant Based Cheese) 75g

INGREDIENTS

4 servings
250 g risotto rice 150 ml white wine 150 g Willicroft Italian Aged 600 ml water 1 cube veggie bouillon 1 lemon 150 g peas 1 clove garlic 1 shallot 1 tbsp olive oil to taste pepper

Let's get started

1

Bring the water to a boil and add the veggie bouillon cube. Stir and lower the heat.

2

Chop the shallot. Heat the olive oil in a cooking pan. Add the shallot and cook for 3 minutes. Add the risotto rice and white wine and simmer for 3 minutes.

3

Add the bouillon, stir well, lower the heat and put the lid on. Let the rice cook for 15-20 minutes stirring occasionally.

4

When the risotto is done: add the pressed clove of garlic, the zest of the lemon, the juice of the lemon, the peas, a dash of pepper to taste and the Willicroft Italian Aged. Mix well.

5

Serve on a plate with a slice of lemon.

Similar recipes

10 mins241 kcalLactose free3
Vegan Cheese Pizza
25 mins620 kcalGluten free1
Willicroft Spaghetti and Meatballs
15 mins426 kcalGluten free3
Willicroft Beet Carpaccio With Pesto
10 minsGluten free2
Willicroft Mediterranean Salad

Nutritional information

Calories 387 kcal
Carbohydrates 36 g
Sugar 8 g
Sodium 667 mg
Protein 11 g
Fat 20 g