Ingredients
Ingredients for 10 servings:
3kg Ardo Risotto Funghi
600g Ardo Woodland Mushroom Mix
600g Ardo Diced Butternut Squash
50g Ardo shallots
20g Ardo Parsley – Organic flat cut
20 Ardo Garlic diced
500g Brussels endives
Allergens
Milk
Preparation
Heat up the Risotto Funghi in a large pot over medium heat, stirring occasionally, or place it in a combi steamer at 140°C with 20% humidity for 20 minutes.
Steam the Woodland Mushroom Mix briefly and stir-fry it together with the Diced Butternut Squash and Shallots & Garlic, season with salt & pepper.
Cut the Brussels endives in julienne & rinse in cold water.
Serve the risotto in a bowl, top it with the Diced Butternut Squash & Woodland Mushroom Mix.
Finish with the raw endives and some Parlsey flat.
Ardo products used in this recipe
