Green risotto with cheese schnitzel

With our PLNT 100% plant-based Cheese Schnitzel

Ingredients

2 packs PLNT 100% plant-based cheese schnitzel
300 g of Risotto rice
2 Garlic Cloves
1 Yellow Onion
200 ml of (plant-based) White Wine
600 ml of vegetable stock
150 g of frozen Broad Beans
250 g of Frozen Peas
1 tbsp of Lemon Zest
Olive oil

For the green pesto

80 g of Green Peas
100 g of Fresh Spinach
50 g of Pine Nuts
1 clove of Garlic
2 tbsp of Nutritional Yeast
1 tbsp of Lemon Juice
2 tbsp of Olive oil
Salt and pepper to taste

HOW IT'S DONE

1. Add all ingredients for the green pesto to a food processor or blender and blend until smooth. Season with salt and pepper and to taste: nutritional yeast, olive oil and/or lemon juice.

2. Heat plenty of olive oil in a large pan and fry the onion until translucent. Add the garlic and fry for another minute. Add the rice and fry briefly, until the grain looks shiny.

3. Add the wine to the rice (or use vegetable stock when you don’t want to use alcohol). When diluted, add a splash of stock. Stir through the risotto and let it dilute again. Repeat until all the stock is used up and the rice is cooked.

4. Stir the pesto through the risotto and add the beans and peas. Leave it to cook for another two minutes and stir the lemon zest through the risotto. Season with salt and pepper.

5. Fry the PLNT 100% plant-based Cheese Schnitzel in plenty of oil over high heat for about 2 minutes per side until golden brown or until the cheese starts to drip out.

6. Serve the risotto with the PLNT 100% plant-based Cheese Schnitzel.