Summary

Ingredients

• 1 large onion (s), peeled, halved, cut into strips
• 1 leek, halved, cut into cm. thick strips cut
• 1 clove garlic, sliced
• 4 tablespoon olive oil
• 500 g risotto
• 1 ½ liter vegetable stock
• 1 can corn kernels, 98g, drained 70g
• 150 g peas, frozen
• 1 zucchini, halved, cut into 0.5 cm strips
• 1 red pepper (s), cut into quarters, pitted, cut into 0.5 cm. Cut strips
• 200 g Chinese cabbae, cut into 1 cm. thick strips cut
• 1 can pineapple, 230g, drained 40g, cut into eighths
• some salt and pepper, whiter
• 250 g mascarpone
• 2 egg yolks
• 4 teaspoon curry powder, mild
• 1 cup sour cream, (80 grams)
• 2 tablespoon soy sauce
• 6 tablespoon pineapple juice

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Instructions

1. Heat the olive oil in a large pan, sauté the onions, garlic and leeks in it. Add the rice and sauté a little translucent, deglaze with a liter of the bouillon, gradually add the rest of the bouillon. After 10 to 12 minutes of cooking, add the vegetables and pineapple and slowly cook.
2. Mix the mascarpone, egg yolk, sour cream, curry powder, soy sauce and pineapple juice together well with the mixer and when the liquid is absorbed add to the vegetable rice.
3. Heat everything very well again, it can also simmer a little. Season to taste with salt and pepper.