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 801
printed 0

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 ...

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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.

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