Hi
how to cook vegetable risotto easy recipe
Serves 4
Hands-on time: 5 minutes
Sous vide cooking time: 45 minutes
ingredients :
1 pound (16 oz/454 g) Vegetables Sous Vide (page 50) cut into bite-size pieces
For the risotto:
1 cup (3 oz/90 g) Arborio rice
½ teaspoon (2.5 ml) butter
½ cup 92 oz/59 g) diced pancetta (optional)
3 cups (24 fl oz/720 ml) vegetable, mushroom, or chicken broth
2 cans (4 ounces/113 g each) mushroom stems and pieces, chopped
1 sprig fresh rosemary leaves, minced
salt and pepper to taste
freshly grated Parmesan cheese, for serving
direction
Put all the risotto ingredients except cheese into a zip-closure cooking pouch. Follow the
instructions on page 60 for sealing the pouch.
Submerge the pouch in the water bath and cook for 45 minutes. (The risotto can be cooked
during the last 45 minutes of the vegetables’ cooking time.)
Open the risotto pouch, and fl uff the rice with a fork. Divide the vegetables among 4 bowls.
Top with the risotto, and sprinkle with Parmesan cheese.
Variation: Combine 1 cup of Basmati rice and 2 cups of liquid (water or broth) in a zip-closure
cooking pouch, and follow the instructions on page 60 for sealing the pouch. Submerge the
pouch in the water bath and cook for the last 40 minutes of the vegetables’ cooking time. Serve
with the vegetables, topped with a sprinkle of sesame seeds and soy sauce.
to visit :
Comments
Post a Comment