Side
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!
Rate This
Cooking time30 minutes
Prep time15 minutes
DifficultyEasy
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!
Rate this recipe
