Risotto Matcha
Cooked from matcha sauce, sour cream mixed with Italian rice, the dish is great choice to bring full satisfaction to diners.
Ingredients
For risotto
-
Risotto 200 g
-
Olive Oil 75 ml
-
Shallots 5 g
-
White Wine 100 ml
-
Thyme 1 g
For asparagus
-
Mussels 100 g
-
Thyme 2 g
-
Water 100 ml
For creamy matcha sauce
-
Cream 250 ml
-
Knorr White Sauce Mix 850g 100 ml
-
Macha powder 10 g
-
Butter 5 g
Preparation
-
For risotto
- Sauté shallots with some oil, add rice and thyme and cook for about 2-3 mins.
- Continue cooking, add in white wine. Stir and mix well.
- Add some Knorr Chicken Powder and season with Knorr Aromat.
-
For asparagus
- Boiled hot water, add in asparagus and cook for 2-3 mins. Transfer to ice water to maintain colour.
- Add in garlic chopped, butter, thyme, Knorr Aromat to taste.
- Boiled mussels into hot water for 5 mins and transfer to ice water.
-
For creamy matcha sauce
- Heat up Knorr White Sauce and cream into medium heat and cooked for 2-3 mins.
- Add in the matcha powder, Knorr Aromat to taste. Put in butter.
