Summary

Ingredients

• 300 g risotto
• 1 onion (s)
• 1 clove garlic
• some butter
• 200 ml white wine, dry
• 800 ml vegetable stock
• 2 tablespoon wasabi paste
• some lemon juice
• salt and pepper

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Instructions

1. Peel and finely dice the onion and clove of garlic. Sauté in the heated butter. Add rice and sauté for two to three minutes while stirring. Deglaze with the wine and reduce while stirring. Then gradually add the hot broth. So always wait until the rice has absorbed the liquid. Stir in between so that nothing sticks. Stir in the wasabi paste towards the end of the cooking time (see instructions on the package). Season to taste with salt, pepper and lemon juice.
2. Note: The sharpness of the wasabi pastes is very different! Therefore it is better to dose carefully.