200°C · 20-30 minAllergens
Lactose
Selderij
Schaaldieren
Sulfiet
VisRisotto with Langoustine Bisque
This creamy risotto, made with high-quality Carnaroli rice, is packed with marinated prawns. I cook the risotto in a homemade bisque of langoustines with saffron, anchovies, and various spices, which I deglaze with brandy and Pernod. On the side, I serve a portion of crunchy vegetables with spinach and fennel. Enjoy your meal!
Risotto with Langoustine Bisque
Anchovies, prawns, langoustine, fennel, celeriac, spinach, green beans, carrot, leek, white onion, leaf spinach, red pepper, garlic, orange zest, fresh parsley, rosemary, juniper berries, cloves, bay leaf, paprika powder, saffron, star anise, Parmesan cheese, Carnaroli rice, Tabasco, tomato purée, brandy, Pernod, white wine, red wine vinegar, butter, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, schaaldieren, selderij, sulfiet, vis.
Microwave
Heat the risotto and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-30 minMarleen's choice
Preheat the risotto and vegetables covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Stir halfway through to ensure everything is heated thoroughly. Disposable containers cannot be used in the oven; transfer to an oven dish.