"Risotto all'Ortolana" - Risotto with vegetables and red lentils

A dish that celebrates the freshness and colors of the garden. Rice combines with seasonal vegetables and red lentils, creating a perfect balance of natural taste and lightness, bringing the passion and history of Italian vegetarian cuisine to your table.

1) Bring 750 ml of water to the boil with 2 or more 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

Cook like a classic risotto, adding water little by little. Add chopped salami or speck and a few pine nuts before cooking.

Rice 83%, mixed vegetables 10% (zucchini, eggplant, celery, onion, carrot, tomato, potato, leek, garlic), red lentils, vegetable broth (iodized salt: 45.8%, soy and corn vegetable protein broth extract, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato): 19%, corn oil), white beans, porcini mushrooms (Boletus Edulis), black pepper, extra virgin olive oil, paprika. May contain: gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemicals, or animal derivatives.

ENERGY KJ/KCAL: 1450/343, TOTAL FAT: 1.6G, - OF WHICH SATURATES: 0.3G, CARBOHYDRATE: 72G, - OF WHICH SUGARS: 2.4G, PROTEIN: 8.4G, FIBER: 3.5G, SALT: 2.3G