Allergens
Gluten
Lactose
Selderij
SulfietTruffle Risoniotto
I am a big fan of the English food specialist Hugh Fearnley-Whittingstall. This dish is based on a recipe from his 'River Cottage Veg Everyday', a cookbook I would recommend to anyone who loves good food! Risoniotto is made from orzo, a rice-shaped pasta commonly found in Italian, Greek, Turkish, and Arabic cuisine. Together with sautéed mushrooms, braised fennel, and a hint of truffle, this makes for a delicious meal. You will also receive roasted and steamed vegetables on the side.
Truffle Risoniotto
chestnut mushrooms, fennel, peas, carrot, yellow beetroot, celeriac, celery, white onion, garlic, fresh basil, parsley, thyme, capers, mascarpone [lactose, milk], Parmesan cheese [milk], crème fraîche [lactose, milk], cream [lactose, milk], orzo pasta (wheat flour), organic vegetable stock, truffle tapenade (from summer truffle), white wine vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, selderij, sulfiet.
MicrowaveMarleen's choice
Heat the risoniotto and the vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the risoniotto and the vegetables covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, please transfer to an oven dish.
Average weight: 540 g
