Asparagus risotto, organic
A risotto that smells of spring, made the traditional Italian way
To cook and enjoy as a main course. Traditional cooking: brown the content of the packet in a tablespoonful of oil. Progressively add 650 ml to 750 ml of water while stirring. Let the mixture boil for about 15 to 17 min. Pressure cooking: pour the packet into half a liter of cold water. Bring up to high heat and cook for 8 min after the hissing noise starts. Suggestions: for a classic preparation, add 1/3 of a cup of white wine before adding water. For a creamier result, melt in some butter or parmesan cheese before serving.
Ingredients: carnaroli rice* 92%, asparagus* 2,8%, natural sea salt, carrot*, onion*, celery*, basil, parsley*, leek*, rice flour*, extra virgin olive oil, corn starch*, miso* (soy*, rice*, water, salt, koji), yeast extract, spices*. *From organic farming
May contain: Nuts, peanuts
Nutritional values/100g: Energy : 640/153kJ/kcal; Fat: <0,5g of which saturates: 0.0g; carbohydrates: 29g of which sugars: 0,8g; proteins : 6,1g; salt: 0g.