Ingredients
Ingredients for 10 servings:
- 3kg Ardo Risotto Spinaci
- 600g Ardo Cherry tomatoes
- 20g Ardo Garlic diced
- 20g Ardo Herb mix alla Napoletana
- 150g rucola
- 100g parmesan cheese
- 50ml green basil oil
- 50ml olive oil
Allergens
Milk
Celery
Preparation
- Heat up the risotto in a large pot over a medium heat, stirring occasionally, or plate it in the combi steamer at 140°C with 20% humidity for 20 minutes.
- Season the cherry tomatoes with some olive oil, salt & pepper, and a garlic & herb mix alla Napoletana.
- Oven-bake, 45minutes at 120°C
- Serve the risotto in a large bowl, top with the cherry tomatoes, and finish with some rucola, parmesan cheese, and basil oil.
