Sauté Végétal risotto

10 - 45 mins


Sauté Végétal 1 kg
Risotto rice 600 g
Fish bouillon 1 litre
Shallots 200 g
Frozen peas 200 g

Carrots 250 g
Liquid cream (35%) 300 g
Grated parmesan 150 g
White wine 250 g
Olive oil 50 g
Salt & pepper


  • Peel and brunoise the carrots.
  • Peel and finely mince the shallots.
  • Prepare the fish bouillon.
  • Heat the olive oil in a frying pan and lightly brown the onions and carrots for 3 minutes.
  • Add the rice and stir while cooking for 2 minutes until it becomes clear.
  • Pour over the white wine and as soon as it is absorbed by the rice, add a ladleful of bouillon. Stir.
  • When the bouillon is well absorbed, add the Sauté Végétal and the frozen peas.
  • Continue to add a ladleful of bouillon as soon as each one is absorbed (20 mins).
  • Add the cream, check the seasoning.
  • Sprinkle generously with parmesan before serving.

Chef’s tip

Cooking rice in a risotto will make your dish rich and creamier