Andrew James AJ000596 Ultimate Sous Vide Package - Manual (Page 20)

20
Goats Cheese Risotto
Serves 4
200g of Arborio rice
250 ml vegetable stock
1 onion, chopped
1 clove of garlic, crushed
20g butter
100g frozen peas
2 sprigs of mint
100g goats cheese
1 tbsp olive oil
1. Fill the Sous Vide and preheat to 83 ˚C.
2. Heat the oil in a small pan. Cook the onion and garlic until tender.
3. Place the onion and garlic, stock and rice into a pouch. Vacuum seal.
4. Place pouch into the AJ Sous Vide and submerge.
5. Cook for 40 minutes.
6. Melt butter in a small pan. Add peas and mint and cook for 1-2 minutes.
7. Remove risotto from the bag. Gently fold through the peas and goats
cheese.