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

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Ingredients

300 g risotto rice
1 onion
6 dl vegetable bouillon
1 dl white wine
350 g sweet potatoes
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

Instructions

Finely chop the onion and then put into the porcelain dish along with the risotto rice, vegetable bouillon and white wine. Place the porcelain dish on the wire shelf at level 1 in the cold cooking space and steam.
Steaming 100°C for 20 Mins
In the meantime, peel the sweet potatoes and cut into 1 cm cubes. Place in the perforated cooking tray, put it at level 3 in the cooking space and steam together with the risotto rice.
Mix the sweet potatoes, parmesan and three-quarters of the goat's cream cheese 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
  • Perforated cooking tray
Quantity Ingredient
1 onion
350 g sweet potatoes
Salt
300 g risotto rice
Pepper
6 dl vegetable bouillon
¼ bunch of parsley
30 g cranberries
150 g goat's cream cheese
1 dl white wine
100 g Parmesan

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