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Christmas Risotto Salad
Start your Christmas dinner with our Risotto Salad! Made with Violife Greek White, peppers, cherry tomatoes and peas, it's the perfect starter! Merry Christmas!
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![Cooktime]()
Cooking time30 minutes![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings2 portions
- 400 g Violife Greek White block, crumbled
- 3 tbsp olive oil
- 1 Red Pepper, cubed
- 1 Red Onion, in half moons
- 1 Yellow Pepper, in sticks
- 12 Cherry Tomatoes, quartered
- 1 tbsp olive oil
- salt and Pepper to taste
- 1 Leek, sliced
- 1 Clove Garlic
- 165 Wheat Berries, boiled
- 50 ml dry white wine
- 75 g frozen peas
- 1 lemon, juiced
- 1 Handful parsley, roughly chopped
- Fresh Mint Leaves
- 2 tbsp sesame seeds, roasted
- Place all vegetables on a lined baking tray and drizzle with olive oil, season and bake in a preheated oven at 180°C for 25-30 minutes.
- Meanwhile, in a medium pan, heat the leek with garlic, until soft and fragrant. Add the boiled wheat berries and fry for another 1-2 minutes. Add the white wine and stir until evaporated. Then add the peas and stir.
- Drizzle with some lemon juice, parsley, mint leaves and serve.
- Scatter the Violife Greek White crumbles on top, along with some toasted sesame seeds for extra crunch!
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