Risotto with Pumpkin – Mantovana Style

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 heat, stirring occasionally, until the water is almost completely absorbed and the risotto is creamy. Add a ladle of boiling water for a less al dente risotto.
3) Season with salt, let it rest for 5 minutes and add 1 or 2 tablespoons of warm water to mix before serving with melted butter.

Rice 81%, pumpkin 10%, vegetable broth (Salt, vegetable protein broth extract of SOY and corn, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato): 19%, corn oil.), onion, celery, carrot, garlic, parsley, 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. Made with dehydrated ingredients. Rice origin: Italy. Cook before consumption.

ENERGY: 1461 KJ / 345 KCAL, FAT: 1.5 G, OF WHICH SATURATES: 0.2 G, CARBOHYDRATE: 72.1 G, OF WHICH SUGARS: 2.1 G, FIBRE: 4.2 G, PROTEIN: 8.7 G, SALT: 2.7 G. |