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Heat the sesame seed oil in a dish. Add the salad onions and braise them for a short while.
Add the risotto and the sesame seeds. Braise it briefly, and then pour on the white wine, bringing it to a boil.
Add the soup (or the stock) gradually, stirring it continuously. Then add the coco-nut cream and the pear velvet balsamico /pear balsamico, and cook it at low heat for 18-20 minutes, stirring it from time to time. Flavor it with sea salt and pepper. To serve, garnish it with chili and sprouts.