Inspiration

Ingredients

• 400g risotto
• 1 large onion
• 2 cloves of garlic
• 1.2 l vegetable stock
• 4 tablespoons Natural Paste Roasted Almond
• 200g dried ceps
• Sunflower oil

Preparation

1. Bring the vegetable stock to boil.
2. Add the dried ceps and cook for a few minutes.
3. Peel and chop the onion, peel the garlic and chop very finely.
4. Sauté the onion glazed in sunflower oil, add the rice and stew with it.
5. Add the garlic, stir briefly and add the stock with the cep pieces.
6. Lower the heat a little.
7. Stir and put the lid on the pot.
8. Stir occasionally so it doesn't set.
9. When the rice is cooked, remove the pot from the heat and finish with the Natural Paste Roasted Almond.