Tomato and basil risotto, organic
A risotto for Summer, almost fruity, made according to the Southern Italian rules
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.
Carnaroli rice* 90%, tomato* 3.6%, basil* 0.4%, natural sea salt, tomato paste*, rice flour*, onion*, celery*, carrot*, parsley*, leek*, extra virgin olive oil*, corn starch*, miso* (soy*, rice*, water, salt, koji) yeast extracts, spices*. * From organic farming
Allergen: celery, soy
Nutritional values/100g: Energy : 1436/338kJ/kcal; Fat: 0,9g of which saturates: 0,2g; carbohydrates: 74g of which sugars: 2,9g; proteins : 7,5g; salt: 1,6g.