Italian Carnaroli rice seasoned with asparagus. Ideal to be used with a selection of pesto or as base for fish dishes.
Preparation and usage
1- Melt a knob of butter in a pan (as an alternative to butter you can heat up 3 tablespoons of extra virgin olive oil).
2- Pour the risotto and toast for one or two minutes.
3- Add a glass of white wine (or water or broth) and stir until the wine has evaporated.
4- Cook for 15-18 minutes, stirring and adding small amounts of broth during cooking.
5- Serve piping hot on its own or mix it with your favourite pesto
Tip: once in the dish add a generous amount of parmesan and a dazzle of EVO oil
Ingredients: Carnaroli rice (Italian origin) 96%, carrot, 1% asparagus, onion, chives, parsley, garlic
Nutritional Info (for 100g)
Energy 1,696kJ / 399Kcal
- of which saturates 0.1g
- of which sugars 1.1g
Allergens: Suitable for vegetarians. Without colouring or preservatives
Storage: Keep it in a dry location