45 min
Suitable for vegetarians
Type of dish: Rices
Temperature: Hot
Cuisine type: 5th range cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Cream 0.5 l
Chives 25.0 g
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.15 ud
Parsley 0.001 g
Water 0.5 l
  • Introduce the rice into a vacuum bag (0.5 kg per each extra-large bag), 0.5 liters vegetable stock, 0.1 liters pesto sauce and some cream.
  • Vacuum pack 80%.
  • Bake in a combi oven steam function 100% moisture at 100 ºC for 30 minutes.
  • Blast chill to less than 8 ºC in less than 2 hours and keep refrigerated between 0 ºC and 3 ºC.


  • To reheat, bring the cream to the boil in a pan, add the risotto, warming it up (to at least 65 ºC). Add salt if necessary and plate up adding some parmesan chips and chives cut into brunoise.
Nutritional information (1 portion)
Fiber 7.38 g
Saturates 31.07 g
Monounsaturated fatty acids 44.53 g
Polyunsaturated fatty acids 7.75 g
Cholesterol 129.2 mg
Calcium 388.43 mg
Iron 2.43 mg
Zinc 1.89 mg
Vitamin A 623.56 ug
Vitamin C 22.65 g
Folic acid 73.05 ug
Salt (Sodium) 494.47 mg
Sugars 9.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.