Cacio e Pepe Risotto (Vegan Gourmand)

A risotto that celebrates Roman tradition with a vegan twist. The rice blends into an enveloping cream of selected pepper and nutritional yeast, for an intense and decisive taste, with no compromises.

An authentic recipe, designed to bring all the elegance and character of Central Italian cuisine to your table.

1) In a non-stick pan, bring 750 ml of water and 2 or more tablespoons of extra virgin olive oil to a boil.

2) Pour in the contents of the package, cover, and cook over medium-low heat for 16 minutes, adding more water if necessary. Remove the lid and continue to cook for 2 minutes or more, until a creamy consistency is achieved.

3) Season with extra virgin olive oil and stir in a knob of butter.

Top your risotto with grated cheese and a drizzle with extra virgin olive oil.

Roma rice 79%, deactivated dry yeast, chickpea flour, salt, pepper.
May contain traces of: gluten, almonds, hazelnuts, soy, celery, mustard, cuttlefish, eggs.
Contains no added glutamate, chemical ingredients, or animal derivatives.
Product made with dehydrated ingredients. Rice origin: Italy.

ENERGY KJ/KCAL: 1477/349, FAT: 2.4G, OF WHICH SATURATED FAT: 0.4G, CARBOHYDRATES: 66.7G, OF WHICH SUGARS: 0.3G, FIBER: 4.4G, PROTEIN: 13.1G, SALT: 2G |