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For risotto

For asparagus

For creamy matcha sauce

  1. 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.
  2. 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.
  3. 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.
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