Italian Carnaroli rice seasoned with courgette flowers.

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 95%, courgettes, onion, leek, 0.2% courgette flower, parsley
Nutritional Info (for 100g)
Energy 1,421kJ / 335Kcal
Fats 1.5g
- of which saturates 0.5g
Carbs 72.9g
- of which sugars 0.5g
Proteins 7g
Salt traces
Allergens: Suitable for vegetarians. May contain traces of nuts, gluten, celery and sulfur dioxide 
Storage: Keep it in a dry location