Lemon risotto

A bittersweet note in this incredibly creamy risotto.

Tips for use

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 91%, lemon 3%, natural sea salt, rice flour, onion, celery, carrot, parsley, extra virgin olive oil, corn starch, apricots, miso (soy, rice, water, salt, koji), glucose syrup, yeast extract, spices.

Allergen: celery, soy

Nutritional informations

Nutritional values/100g: Energy : 1422/335kJ/kcal; Fat: 1,1g of which saturates: 0,2g; carbohydrates: 72,5g of which sugars: 0,6g; proteins : 9,3g; salt: 1,9g.

Conservation

Keep in a dry place.

5,90 €

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