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Risotto alla boscaiola
Carnaroli rice, vegetable stock powder, ceps 2,4%asparagus 1,6%, onion, parsley. May contain traces of cereals containing gluten.
Net weight : 250 gr
Preparation for 2/3 persons
Pour the contents into a pan with a little oil and fry for a minute. While stirring, add half a glass of water or white wine, and allow to evaporate.
Subsequently add 2 and a half glasses of hot water (600ml) little by little and stir continously. The risotto will be ready after approx 13/15 minutes.
remove the pan frome the heat and add the knob of butter and grated cheese. Allow to stand for a minute, and serve !
|Energy||1373 kJ / 328 kcal|