Risotto with sweet potatoes, goat's cream cheese and cranberries

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Preparation

300 g risotto rice
1 onion
600 ml vegetable bouillon
100 ml white wine
Finely chop the onion and then put into the porcelain dish along with the risotto rice, vegetable bouillon and white wine. Put the porcelain dish on the wire shelf in the cold cooking space. Steam.
Steaming 100°C for 15 Mins
350 g sweet potatoes
In the meantime, peel the sweet potatoes and cut into 1 cm cubes. Spread the sweet potato cubes evenly over the top of the rice in the cooking space. Continue to steam.
Add ingredients
Steaming 100°C for 15 Mins
150 g goat's cream cheese
100 g Parmesan, grated
Salt
Pepper, ground
30 g cranberries, dried, for garnishing
¼ bunch of parsley, for garnishing
Chop the parsley. Mix ¾ of the goat's cream cheese and the Parmesan into the risotto. Season with salt and pepper to taste. Garnish with the remaining goat’s cream cheese, the cranberries and the chopped parsley.
  • Wire shelf
  • Porcelain dish ½ GN, depth 65 mm
Quantity Ingredient
300 g risotto rice
600 ml vegetable bouillon
Pepper
1 onion
¼ bunch of parsley
100 ml white wine
350 g sweet potatoes
150 g goat's cream cheese
100 g Parmesan
Salt
30 g cranberries

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