1 Knorr Vegetable Stock Pot dissolved in 500 ml boiling water
1/2 carrot finely diced
100 g asparagus tips, cut into bite sized pieces
1/2 courgette, finely diced
50 g defrosted frozen peas (or fresh if available)
2 tbsp Parmesan cheese, grated
15 g Bertolli with Butter
Vegetable Stock Pot
Vegetable dishes need not be bland. Melt in a vegetable Stock Pot to your dish and enjoy the full hearty flavours of a good home cooked meal.
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Heat the olive oil in a heavy-based saucepan. Add the shallots and peppers and sweat very gently for 3 minutes, stirring often, so that they soften without browning. Add the risotto rice, and stir well to coat thoroughly with the olive oil.
Pour in the white wine and bring to the boil, allowing it to boil for 2 minutes to remove its acidity. Stir the rice constantly.
Add around 100ml of the Knorr Vegetable Stock and stir in the carrots. Cook, stirring for 3 minutes, then add another 100ml of the stock and cook stirring for 3 more minutes. Lastly, add in another 100ml and cook stirring for 3 more minutes.
Add the asparagus and courgettes, together with the remaining stock and cook, stirring the rice until it is tender, for around 4–6 minutes.
Once the rice is cooked to your taste, mix in the peas and remove from direct heat.
Add the Bertolli, sprinkle in the Parmesan, stir well and serve immediately.
Knorr Aromat Seasoning is a finely balanced blend of herbs and spices, carefully selected to bring out the best in your cooking. It's incredibly versatile - you can use it just like salt and pepper, either whilst cooking or at the table as a condiment. For seasoning with a difference, try mixing with finely chopped rosemary, thyme leaves, sea salt and a splash of olive oil.
Full of many, many good things including tasty pasta our traditional Minestrone is a feast of flavour and a real mealtime favourite. From pack to bowl in just a few minutes you're sure to polish this off with truly authentic Italian gusto.
Knorr Reduced Salt Vegetable Stock Granules give you a fantastic Knorr flavour with 25% less salt*. They're perfect for adding that little extra �something' to soups, casseroles and even stir-fries. Try sprinkling them into eggs when making a Spanish omelette for an extra boost of flavour.