Basil Risotto (Green)

Name: Basil Risotto (Green)
Yield: 216.6 g
Ingredients: organic oatmeal 40 g; dried shiitake mushrooms 2.5 g; fresh garlic 4 g; onion 50 g; Soler Romero Organic Extra Virgin Olive Oil (250ml) 1.5 ml; organic cheddar cheese slice 9 g; salt 0.6 g; iRiceU 100 ml; basil pesto 9 g

320 kcal

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Ingredients

Main ingredients

organic oatmeal 40 g
dried shiitake mushrooms 2.5 g
fresh garlic 4 g
onion 50 g

Seasonings/Sauce

Soler Romero Organic Extra Virgin Olive Oil (250ml) 1.5 ml
organic cheddar cheese slice 9 g
salt 0.6 g
iRiceU 100 ml
basil pesto 9 g

Nutrition summary

Carbohydrates 46.68 g 57%

Protein 8.42 g 10%

Fat 12.2 g 33%

Serving size 216.6g

Cooking steps

1

Wash and finely chop the basil, onion, and garlic.
2

Heat olive oil in a pan and sauté the garlic and onion.
3

Add rice and cook until the grains turn translucent.
4

Pour in white wine and cook until the alcohol evaporates.
5

Gradually add broth several times and cook the rice.
6

Mix in the basil pesto and combine well.
7

Season with salt and pepper.
8

Sprinkle with Parmesan cheese to finish.

Basil Risotto (Green)

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