Risotto with Porcini Mushrooms
Risotto with Porcini Mushrooms has been a cornerstone of Italian vegetarian diet since antiquity. A delicious plant-based plate, simple and tasty, traditional of northern Italy.
A creamy and enveloping risotto, ready-to-cook, that will bring to your table a rich recipe full of suggestions!
Portions number: 2
Parboiled rice 82,6%, rice flour, tapioca starch, dried mushrooms 2,5%: (porcini mushroom (Boletus Edulis) 1,5% and champignon (Agaricus Bisporus) 1%); potato maltodextrin, salt, yeast extract, flavourings (celery), lactose, dried garlic parsley and onion.
Contains: Celery, lactose (milk).
Stir the pouch content into a saucepan with 600 ml of cold water. Bring to a boil stirring regularly. When boils, cook at low heat for 15-17 minutes, stirring regularly. Let it rest for 1 minute before serving.
MICROWAVE: Stir the pouch content into a bowl suitable for microwave with 550 ml of cold water. Microwave uncovered at 900 Watt for 17-19 minutes.
| Energy | kj-kcal 1517-358 |
| Fat | 1,0 g |
| – of which saturates | 0,2 g |
| Carbohydrate | 76,7 g |
| – of which sugars | 4,0 g |
| Protein | 7,8 g |
| Fiber | 5,5 g |
| Salt | 2,79 g |
