Risotto with Porcini Mushrooms

1) In a non-stick pan bring 750 ml of water to a boil with 2 tablespoons of extra virgin olive oil.
2) Pour the contents of the bag, cover, and cook over medium-low heat for 16 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more, until the water is almost completely absorbed and the sauce is creamy.
3) Season with salt, let it rest for 1 minute and add 1 or 2 tablespoons of warm water to mix before serving with truffle oil and a knob of butter.

Rice 88.5%, porcini mushrooms (Boletus Edulis) 4.7%, vegetable broth (iodized salt: 45.8%, soy and corn vegetable protein broth extract, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato): 19%, corn oil), rice flour, garlic, carrot, celery, onion, parsley, leek, extra virgin olive oil, black pepper. May contain traces of: gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemical ingredients, or animal derivatives. Store in a cool, dry place away from light. Rice origin: Italy. Made with dehydrated ingredients. Cook before consumption.

ENERGY: 1436 KJ / 339 KCAL, FAT: 1.5 G, OF WHICH SATURATES: 0.3 G, CARBOHYDRATE: 72.2 G, OF WHICH SUGARS: 1.2 G, FIBRE: 2 G, PROTEIN: 8.2 G, SALT: 2.6 G. |