Lemon Risotto – Capri 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-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

Add 1/4 glass of white wine to the water. Cook as a classic risotto, adding the water a little at a time. Stir in 100g of tuna in oil, a knob of butter, and parsley.

Rice 87.5%, lemon 6.5%, vegetable broth (Salt, vegetable protein broth extract (soy and corn), dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato): 19%, corn oil), carrot, celery, onion, garlic, parsley, chives, black pepper, extra virgin olive oil, ginger, turmeric. May contain traces of: gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemicals, or animal derivatives.
Store in a cool, dry place away from light. Rice origin: Italy. Made with dehydrated ingredients. Cook before consumption.

ENERGY: 1430 KJ / 338 KCAL, FATS: 1.6 G, OF WHICH SATURATES: 0.3 G, CARBOHYDRATES: 71.4 G, OF WHICH SUGARS: 1.8 G, PROTEIN: 7.2 G, FIBRE: 3.6 G, SALT: 2.2 G. |