Group 3108@2x




Main material of the recipe

Special character


spanakorizo 6F4A0932 1


Cheese Premium

Vegetables Premium

100g Karnoli rice or another variety for risotto

45g Vegetable Bouillon Premium (Art. 43952)

30g Premium Cheese Sauce (Art. 43823)

300g water

1 tbsp. red onion (chopped)

50g tomatoes (in small cubes without seeds)

100g spinach leaves (tender)

2-3 cubes of cow’s butter

1 tbsp. grated parmesan

Some fresh dill (chopped)

Some spring onions (chopped)

A little olive oil


For the feta foam:

150g feta cheese (melted)

100g heavy cream

100g cow’s milk

  1. In a small saucepan, over low heat, add all the ingredients for the feta foam. Stir until you get a smooth mixture.
  2. Put the mixture into a pastry siphon. Carefully close the lid and loaf 2 chargers. Store in the refrigerator for at least 1 hour.
  3. In a small pot add the water and the Premium Vegetable Broth and boil.
  4. In a large saucepan for risotto, add a bit of olive oil and saute the rice with the red onion. When the rice becomes white, gradually add the broth stirring constantly with a wooden spoon.
  5. When the rice is almost cooked, remove from heat, add the fresh herbs, the spinach, the tomato cubes, the butter and the parmesan. Stir constantly until the risotto is thickened.
  6. Serve on a plate of our choice and garnish with the feta foam and a few fresh baby spinach leaves.


Main material of the recipe

Special character

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