Risotto with Chioggia Radicchio IGP
- INGREDIENTS: Carnaroli superﬁno rice (91%), vegetable broth (cooking salt, potato starch, yeast extracts, potato maltodextrins, dehydrated vegetables (carrot, onion, celery, parsley), sunﬂower oil, natural vegetable flavors, spices, rice ﬂour), Chioggia radicchio IGP (2%).
- COOKING INSTRUTIONS: In a pan heat two teaspoons of olive oil, toast the contents of the pack for about one minute, stirring constantly. If you like, add ½ cup white wine and stir for a few seconds. Cover withh 650 ml. of hot water, do not add salt or any seasoning. During cooking stir occasionally and, if necessary, add a little hot water until cooked (18 minutes). When cooked, remove from heat, stit in a knob of butter and a generous sprinkling of Parmigiano Reggiano cheese.
- NUTRITIONAL VALUES:
[ Average values per 100 g of product ]
• Energy value 345 kcal / 1464 kJ
• Fat 1.3 g
• of which saturated 0.3 g
• Carbohydrates 75.5 g
• of which sugars 0.8 g
• Fibers 1.8 g
• Protein 7.1 g
• Salt 2.0 g
- Keep in a cool, dry place