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Risotto with Crispy Schnitzel, honey glazed carrot and celeriac

What you need for 4 portions:

  • 2 packs of Vegafit Crispy Schnitzel
  • 300 gr risotto rice
  • 300 gr celeriac
  • 200 gr carrots
  • 1 large onion
  • 1 vegetable stock cube
  • 700 ml water
  • 75 gr Parmigiano Reggiano
  • Two tablespoons of honey
  • Juice of half a lemon
  • 5 gr thyme
  • Olive oil
  • Pepper
  • Salt

Preparation method:

  1. Prepare stock by mixing 700 ml of boiling hot water with a vegetable stock cube.
  2. Chop the onion and fry it in olive oil over medium heat. Add the risotto rice and let it cook for two minutes. Add a quarter of the stock and stir well. As soon as you notice that the stock has been absorbed by the rice, add another dash of stock. Do this until the rice is cooked.
  3. Meanwhile, peel the celeriac and carrots, and cut them into pieces of about 1 by 1 cm. Fry them briefly in olive oil in a separate pan over medium heat and then lower the heat. Strip the thyme from the sprigs and add it together with honey. Glaze slowly.
  4. Bake the Schnitzel in a frying pan in olive oil for 4 minutes until golden brown. Turn regularly.
  5. When the rice is cooked, add the juice of the lemon and half of the Parmigiano Reggiano, to get a smooth whole. Divide the risotto between 4 deep plates and spoon the honey glazed carrots and celeriac on top.
  6. Cut the Schnitzels into strips and place them over the risotto. Top with extra Parmigiano Reggiano.