Gourmet risotto recipes with our organic broths

#RECETTES

Risotto, that creamy and comforting Italian dish, reveals its full flavor when prepared with apremium organic broth.

At the house ofChic Plants!, we offer organic broths, without added flavors, which enhance your culinary creations.pumpkin risottoAtasparagus risotto, discover original and refined recipes that highlight ourorganic broths from the South,The RobustAndSuper Green, perfect for bringing depth and deliciousness to every bite.

Also explorehomemade ramen recipes with our organic broths.

Risotto with Vacherin Fribourgeois, Morteau sausage and black trumpets

By @bcookleblog

Ingredients :

- 1 sachet of organic brothThe Robust
- 300 g of arborio rice
- 2 Morteau sausages
- 2 shallots
- 1 onion
- 1 clove of garlic
- 150 g of Vacherin Fribourgeois
- 100 g of dehydrated mushrooms (black trumpets)
- Olive oil
- 15 cl of white wine (Chardonnay)
- Salt and pepper

Preparation :

1. Peel and mince the garlic, onion, and shallots. Rehydrate the mushrooms and grate the cheese.
2. Dilute the organic brothThe Robustin 1.5 L of hot water.
3. Brown the garlic, onion, and shallots in the oil. Deglaze with the white wine.
4. Add the sliced sausages.
5. Add the rice, then the broth ladle by ladle.
6. Sauté the mushrooms separately, then add them with the cheese at the end of cooking.
7. Serve hot.

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Pumpkin risotto with quince compote

By @lanaturopathiedesonia

Ingredients :

- 60 cl of organic brothThe Robust(1 bag)
- 1 slice of pumpkin (400 g)
- 1 onion
- 2 cloves of garlic
- 1 sprig of rosemary
- 300 g of round grain rice
- 40 g of butter
- 1 tbsp. olive oil
- 2 tbsp. of crème fraîche
- 30 g grated parmesan
- Salt and pepper

Compote:
- 1 organic infusion bagWinter Harvest
- 1 kg of quinces
- 250 g of sugar
- 25 cl of water

Preparation :

1. Dice the pumpkin and chop the garlic and onion.
2. Brown in butter and oil with the rosemary, then add the rice.
3. Pour in the brothThe Robustand cook for 20 min.
4. Off the heat, add the cream and Parmesan.
5. Compote: cook the quinces with sugar, water and infusionWinter Harvestfor 40 min.
6. Serve the risotto with the compote and Parmesan crisps.

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Tomato Risotto

By @on_dine_chez_nanou

Ingredients :

- 1 L of water + 2 sachets of organic brothThe South
- 350 g of risotto rice
- 200 ml of dry white wine
- 2 tbsp olive oil
- 1 onion
- 8 candied tomatoes
- 200 g of cherry tomatoes
- 1 tsp. thyme
- 40 g grated parmesan

Preparation :

1. Infuse the organic brothThe Southin boiling water.
2. Roast the cherry tomatoes with oil and thyme in the oven for 20 minutes.
3. Brown the onion, add the rice and then the white wine.
4. Add the broth ladle by ladle with the candied tomatoes.
5. Off the heat, stir in the Parmesan cheese and serve with the roasted tomatoes.

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Asparagus Risotto

Ingredients :

- 1 sachet of organic brothThe South
- 350 g of round rice
- 15 asparagus spears
- 16 cherry tomatoes
- 150 ml of whipping cream
- Olive oil
- 1 clove of garlic
- 1 onion
- Herbs of Provence
- Pink berries

Preparation :

1. Infuse the organic brothThe Southin 2 L of water.
2. Roast the cherry tomatoes with oil and herbes de Provence.
3. Brown the garlic and onion, add the rice and then the stock gradually.
4. Mix the asparagus with the cream, keeping the tips for decoration.
5. Add the asparagus cream to the risotto, season with salt and pepper.
6. Serve with asparagus tips, roasted tomatoes and pink peppercorns.

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Artichoke Risotto

By @maymayinthekitchen

Ingredients :

- 1 sachet of organic brothSuper Green
- 350 g of round rice
- 4 artichoke hearts
- 10 dried tomatoes
- 200 g of mushrooms
- Olive oil
- 1 clove of garlic
- 1 onion
- 1 glass of white wine
- Parmesan

Preparation :

1. Infuse the organic brothSuper Greenin 2 L of water.
2. Brown the garlic and onion, add the rice, then the stock gradually.
3. Add the white wine and cook until absorbed.
4. Brown the mushrooms and sundried tomatoes.
5. Add to the risotto, season with salt and pepper.
6. Serve with an artichoke heart and Parmesan shavings.

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