Risotto

Name: Risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cooking bag (125 g each) Parboiled rice; 7-10 Tbsp Salt; 2 (200 g each) red peppers; 2 Leek sticks (leek; 220 g each); 1 can(s) (850 ml, 500 g by weight) Pineapple in slices; 2 Tbsp. oil; 150 g Parmesan cheese; 7-10 Tbsp Sambal Oelek; 7-10 Tbsp Pepper; 1 package (25 g) deep-frozen 8-herb mixture; 7-10 Tbsp Parmesan, parsley and thyme

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 cooking bag (125 g each) Parboiled rice
7-10 Tbsp Salt
2 (200 g each) red peppers
2 Leek sticks (leek; 220 g each)
1 can(s) (850 ml, 500 g by weight) Pineapple in slices
2 Tbsp. oil
150 g Parmesan cheese
7-10 Tbsp Sambal Oelek
7-10 Tbsp Pepper
1 package (25 g) deep-frozen 8-herb mixture
7-10 Tbsp Parmesan, parsley and thyme

Directions

1
Place the cooking bag flat in 2.5 litres of boiling salted water and cook over a low heat for about 15 minutes. In the meantime, clean and wash the peppers and leek. Cut paprika into strips, leek into rings.
2
Drain the pineapple and cut into pieces. Heat the oil in a pan and fry the vegetables and pineapple in it at medium heat for about 10 minutes. Grate the parmesan finely and stir into the vegetables.
3
Season to taste with Sambal Oelek, salt and pepper. Drain the rice and remove the cooking bag. Add herbs and mix with the rice. Arrange rice and vegetables on plates and serve garnished with parmesan slices, parsley and thyme as desired.