Recipe Tip: Risotto with Mange Tout and Ricotta

Instructions

1. Step 1

   Finely dice the onion and sauté in a pot with some coconut oil, add the rice and cook for about 2 minutes. Then deglaze with white wine.

2. Step 2

   Gradually add the stock and stir well continuously. In a stand mixer, blend the Mange tout, 300ml vegetable stock and the parsley until consistency is like a smooth purée.

3. Step 3

   Depending on the type of rice carry on for about 20 minutes.

4. Step 4

   Add the garlic, bay leaf, cinnamon stick and the pea purée to the risotto and continue to simmer. The risotto should have a nice creamy consistency at the end.

5. Step 5

   Before serving, add the parmesan cheese and olive oil, mix well and leave to rest for 10 minutes. Add a little pepper to taste.

6. Step 6

   Peel the asparagus and trim 2cm off the ends. Cut into 3cm long pieces and put aside. Place the dried mushrooms in a bowl, cover with hot water and leave to soak for 10 minutes. Remove from the water and squeeze them. Do not drain the mushroom water.

7. Step 7

   Put the bacon in a hot pan and fry for 2 minutes. Add the Mange tout, asparagus and mushrooms, cook for a further 2 to 3 minutes and add some mushroom water.

8. Step 8

   Lightly salt and leave to simmer briefly over a low heat. To serve, add the vegetables with some ricotta on the risotto.