Creamy Risotto with Vegetables, Maggi Bouillon, Elle&Vire Cream, and Boursin Cheese

Estimated cost per serving, less than €3.00

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Ingredients

• Arborio rice for risotto: 500g

• Mushrooms: 700g

• Zucchini: 700g

• Romanesco broccoli: 600g

• Elle&Vire 35% cream:150g

• Diced Boursin cheese: 150g (about 5 cubes per person)

• MAGGI® vegetable stock: 1.5 L (or 22.5g of dehydrated stock to be diluted)

• Onions: 3 (approx. 300g)

• Garlic: 4 cloves

• Olive oil: 4 tablespoons

• Seasoning: To taste

• Fresh basil: A few leaves for garnish (30g)

• Arugula: 400g

Nutrition Information

Nutritional values per serving (412.1g): Energy: 658.5 kcal; 2752.7 kJ, Fat: 19.4g, of which saturated fatty acids: 9.1g; Carbohydrates: 103.0g, of which sugars: 4.5g; Protein: 15.7g; Fiber: 4.9g; Salt: 1.2g.

Nutritional values, per 100g: Energy: 159.8 Kcal; 667.9 kJ; Fat: 4.7g of which saturated fatty acids: 2.2g; Carbohydrates: 25.0g, of which sugars: 1.1g; Protein: 3.8g; Fiber: 1.2g; Salt: 0.3g

Instructions

Defrosting the cheese:
Defrost the Boursin cubes according to the instructions.

Preparing the vegetables:
Remove the tops of the cabbage, blanch them, cool them, and set them aside. Slice the mushrooms, dice the zucchini, and sauté them with a little olive oil in a frying pan. Peel and chop the onions, set aside. Peel and chop the garlic, taking care to remove germs. Sauté the garlic until
translucent. Add the vegetables (mushrooms and zucchini) to sweat, and cook until tender.

Cooking the risotto:
Dilute the vegetable stock according to the instructions. In a large saucepan, heat a little olive oil and add the chopped onions. Add the Arborio rice and cook until it turns pearly white, stirring constantly. Gradually add the stock to the rice, one ladleful at a time, stirring constantly. When the rice is almost cooked, stir in the Crème Excellence to obtain a rich and creamy texture.

Finishing touches:
Add the cooked vegetables (mushrooms and zucchini) to the risotto. Adjust the seasoning if necessary. Serve the creamy rice hot in deep plates. Top with the diced Boursin, cabbage tops, and a few basil leaves. Finish with a small handful of arugula.