Truffle-Infused Risotto Rice

I used leftover rice to make a risotto with one lethal weapon: Sacla Truffle Pesto. With crushed nuts and grated cheese, it tastes and smells so good ...

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Prep: 5 min Cook: 10 min Nutrition: 400 cals

Ingredients

Leftover cooked rice for 2 people
Onion 1/2
Bacon rashers 2
Mushrooms 2
Butter 1 tbsp
Milk 100ml
Vegetable stock granules 1 tsp
Truffle pesto 1-2 tbsp
Nuts (walnuts, almonds) 2 tbsp
Hard cheese as you like
Rocket as you like
Salt & pepper as you like

Method

1
This is my secret weapon, Sacla truffle pesto from Waitrose. I haven't found this in any other supermarkets.
2
Put the butter, chopped bacon, sliced mushrooms and onions in a frying pan and saute on medium heat. When the vegetables have softened, add the milk and stock granules.
3
Add the cooked rice. When the rice absorbs all the moisture, add the truffle pesto and mix lightly.
4
For a nice crunch, sprinkle with the crushed nuts. Grate the cheese on top, season with salt & pepper and garnish with the rocket.

Tips & Note

Add the truffle pesto just before serving, as it will quickly lose its flavour and aroma. Because this dish uses cooked rice, the only al dente consistency you will get will come from the crushed nuts. The salt will come from the cheese and vegetable stock, so check for taste before adding any more.

Truffle-Infused Risotto Rice

I used leftover rice to make a risotto with one lethal weapon: Sacla Truffle Pesto. With crushed nuts and grated cheese, it tastes and smells so good ...

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 2

Prep: 5 min

Cook: 10 min

Nutrition: 400 cals

Ingredients

Leftover cooked rice for 2 people
Onion 1/2
Bacon rashers 2
Mushrooms 2
Butter 1 tbsp
Milk 100ml
Vegetable stock granules 1 tsp
Truffle pesto 1-2 tbsp
Nuts (walnuts, almonds) 2 tbsp
Hard cheese as you like
Rocket as you like
Salt & pepper as you like

Truffle-Infused Risotto Rice

Recipe ID :2342 Posted on 26 JAN 2017

Serves 2

Prep 5min
Cook 10min
Nutrition400cals
views 1,871
printed 2

saved 0

I used leftover rice to make a risotto with one lethal weapon: Sacla Truffle Pesto. With crushed nuts and grated cheese, it tastes and smells so good ...

Share

Ingredients

Print Ingredients Email Ingredients
for 2 people
1/2
2
2
1 tbsp
100ml
1 tsp
1-2 tbsp
2 tbsp
as you like
as you like
as you like

Method

Prep
5min
Cook
10min
1
This is my secret weapon, Sacla truffle pesto from Waitrose. I haven't found this in any other supermarkets.
2
Put the butter, chopped bacon, sliced mushrooms and onions in a frying pan and saute on medium heat. When the vegetables have softened, add the milk and stock granules.
3
Add the cooked rice. When the rice absorbs all the moisture, add the truffle pesto and mix lightly.
4
For a nice crunch, sprinkle with the crushed nuts. Grate the cheese on top, season with salt & pepper and garnish with the rocket.

Tips & Note

Add the truffle pesto just before serving, as it will quickly lose its flavour and aroma. Because this dish uses cooked rice, the only al dente consistency you will get will come from the crushed nuts. The salt will come from the cheese and vegetable stock, so check for taste before adding any more.

HOME
midnight kitchen
I’ve got 135 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
This is a simple and delicious chowder, made really trendy with some bacon!
Chicken, Streaky bacon , Leek, Potatoes (large), Tinned sweetcorn (325g), Water, Milk, White wine, Chicken stockpot, Thyme, Salt, Double cream
HOME
After making a hotpot or a nabe, you always have leftover broth. This is excellent, as it has all the taste from the previous ingredients, so never waste this - let's cook a whole onion in it!
Onions, Leftover broth, Seasoning
HOME
I made dumplings using chicken and leftover vegetables in the fridge. Coat in egg and breadcrumbs and some vinegar to make it delicious, even when cold.
Chicken breast fillets, Carrot, celery, onion, Cabbage, Ginger, spring onions, Chicken stock granules, Potato starch, Eggs, Vinegar, Flour, Sliced bread, Oil for frying
HOME
Lettuce is most often eaten raw, but try sauteeing it to get a lovely charred finish and wonderful flavour.
Cos lettuce, Balsamic vinegar (Modena)
HOME
The outside is crisp and the inside is nice and gooey - delicious! Serve with finely chopped ginger in soy sauce to warm your very heart.
Tofu, White fish (such as cod), Yam (medium), Egg, Potato starch, Dashi stock granules, Spring onion, Hijiki seaweed (dried), Oil for frying
HOME
Traditionally, it takes time to prepare these beans, soaking overnight first. But if you want to eat them now, here's how to do it!
Soya beans, Water, Noodle soup granules
HOME

Similar Recipe

Meatballs can be used many different ways and accompany a huge variety of dishes. When stuffed with cheese, as they are in this video, they became a decadent, savoury treat that is hard to describe because they are just so good. See my Cheese Stuffed Meatball recipe in the latest video from POV Italian Cooking.
 
A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
Patricia
HOME
A slow cooked risotto with an irresistible infusion of garlic and saffron.
Cherry tomatoes, Garlic (finely chopped), Garlic (with skin), Salt & pepper, Olive oil, Saffron (rehydrated in warm water), Onion, Celery, Chicken or vegetable stock, Risotto rice, Parmigiano reggiano (grated), Butter
yhiranuma
PRO
A grown up flavour using chorizo instead of pancetta.
Cooked rice, Chorizo, Onion (medium), Olive oil, Egg, Parmigiano reggiano, Black pepper, Parsley
Tobuchan
HOME
You needs lots of lemon juice and lemons. It might seem too sour but it will definitely build up your appetite. Make lots, it's wonderful for entertaining at home!
Chicken breast fillets, Salt & pepper, Flour, Olive oil, Butter, Onion, Garlic, White wine, Chicken stock, Capers, Lemon juice, Lemon (sliced), Fresh parsley
KitchenCIB
HOME
It's a mix of Chinese and Italian flavours and works better with rice rather than pasta.
MInced pork, Chicken stock granules, Tinned tomatoes (227g), Sesame oil, Sugar, Soy sauce, Miso (red), Chinese chilli bean sauce, Tofu, Green beans, Mushrooms, Carrot (medium), Leek, Onion (medium), Potato starch in a bit of water
Tobuchan
HOME

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe