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Herb risotto
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 339
  • Fat about 12g
  • Carbohydrates about 48g
  • Protein about 7g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 240 g risotto rice (e.g. Carnaroli)
  • 1 dl white wine
  • 5 dl vegetable bouillon, hot
  • 2 tbsp thyme, finely chopped
  • 2 tbsp oregano, finely chopped
  • 0.5 organic lemon, use grated zest only
  • 4 tbsp Mascarpone
  • 2 tbsp grated Parmesan
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And that's how it's done
And that's how it's done
Heat the oil in a pan, sauté the shallot for approx. 2 mins. Add the rice, cook while stirring until translucent. Pour in the wine and reduce almost completely. Add the herbs and lemon zest. Add the bouillon little by little to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the mascarpone and parmesan.