| Yield 1X: | 14.75 | oz | Allergens: | ||
| Portion: | 7.25 | oz | Onion, garlic, dairy | ||
| Portions: | 2.0 | ||||
| Shelf life: | serve | ||||
| Date: | 3.9.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Par-cooked risotto | 6.00 | |
| Sweet peas | 1.00 | |
| Sweet pea puree | 2.00 | |
| Green garlic puree | 0.50 | |
| Chicken broth | 4.00 | |
| Butter | 0.50 | |
| Parmesan cheese | 0.75 |
Carefully measure and prepare all ingredients. Combine the rice with both purees and half of the broth in a suitable pot. Place over high heat, and cook, stirring until the liquid is absorbed.
Add the remaining liquid and repeat. When the broth has all been absorbed, add the butter and cheese and stir in. Correct seasoning. Serve on a warm plate garnished with cheese on top.