Risotto alla Milanese with Saffron

1) In a non-stick pan bring 700 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) add the saffron, season with salt, add extra virgin olive oil and let rest for 1 minute before serving.

Rice 92%, saffron (12.5g sachet), vegetable broth (salt, soy and corn vegetable protein broth extract, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), onion, carrots, celery, garlic, parsley, extra virgin olive oil, black pepper. May contain traces of gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemicals, or animal derivatives.

ENERGY: 1543 KJ / 364 KCAL, FAT: 1.8 G, OF WHICH SATURATES: 0.3 G, CARBOHYDRATE: 78.9 G, OF WHICH SUGARS: 1 G, PROTEIN: 8 G, FIBRE: 1.6 G, SALT: 2.3 G. |