Risotto with Roman‑Style Artichokes

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 89%, Jerusalem artichoke (Jerusalem artichoke), 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), celery, carrot, garlic, onion, artichoke 0.5%, parsley, pepper, extra virgin olive oil. 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. Rice origin: Italy. Made with dehydrated ingredients. Cook before consumption.

ENERGY: 1417 KJ / 335 KCAL, FAT: 1.4 G, OF WHICH SATURATES: 0.3 G, CARBOHYDRATES: 72.1 G, OF WHICH SUGARS: 1.1 G, FIBRE: 2.6 G, PROTEIN: 7.2 G, SALT: 2.6 G. |