Risotto with NoChicken Chunks and Fresh Mushrooms

Name: Risotto with NoChicken Chunks and Fresh Mushrooms
Yield: 1
Ingredients: 80.0g NoChicken Chunks; 40.0g Fresh Mushrooms, sliced; 10.0ml Oil; 6.0g Onion, chopped; 25.0g Thai Asparagus, cut into finger-length segments; 240.0g Italian Rice, cooked; 310.0ml Vegetable Broth; 20.0g Butter; 8.0g Parmesan Cheese; 0.0g Ground Black Pepper; 0.0g Ground Black Pepper and Salt (to taste)

Risotto with NoChicken Chunks in a creamy sauce and meaty taste, Perfetto!

...

Risotto with NoChicken Chunks and Fresh Mushrooms

NoChicken Chunks 80.0 g

NoChicken Chunks

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Fresh Mushrooms, sliced 40.0 g
Oil 10.0 ml
Onion, chopped 6.0 g
Thai Asparagus, cut into finger-length segments 25.0 g
Italian Rice, cooked 240.0 g
Vegetable Broth 310.0 ml
Butter 20.0 g
Parmesan Cheese 8.0 g
Ground Black Pepper
Ground Black Pepper and Salt (to taste)

Vegetarian Meat

Main course

Western

Risotto with NoChicken Chunks in a creamy sauce and meaty taste, Perfetto!

...

Preparation

Risotto with NoChicken Chunks and Fresh Mushrooms
- Boil the NoChicken Chunks in water, pan-fry in oil until fragrant and golden and set aside.
- Use vegetable broth to cook the Italian rice, add butter and cheese, mix well and then plate.
- Stir-fry the shallots, mushrooms, NoChicken Chunks and Thai asparagus until fragrant, and add ground black pepper and salt to taste. Place atop the middle of the rice.

Vegetarian Meat

Main course

Western