Tuscany Risotto with Spinach

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) Season with salt, add extra virgin olive oil and let rest for 1 minute before serving.

rice 87%, spinach 4.5%, vegetable broth (salt 45.8%, vegetable protein extract from soy and corn, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato): 19%, corn oil), tomato, onion, celery, carrot, garlic, extra virgin olive oil, ginger, black pepper. May contain traces of: gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemical ingredients, or animal derivatives.

ENERGY: 1385 KJ / 326 KCAL, FAT: 1.8 G, OF WHICH SATURATES: 0.5 G, CARBOHYDRATE: 69.8 G, OF WHICH SUGARS: 1 G, PROTEIN: 9 G, FIBRE: 1.9 G, SALT: 2.3 G. |