Mushroom risotto
Mixed rice with dried vegetables and boletus, ideal for preparing a tasty meal in a few minutes.
DESCRIPTION
ORIGIN Spain
INGREDIENTS Rice, boletus, onion, carrot and dehydrated zucchini
PREPARATION Poach some onion (optional) in a casserole and sauté the rice. Gradually add broth or hot water (about twice as much as risotto) and stir constantly as the liquid evaporates. Once the rice is cooked (20-25 minutes), remove from heat and add a tablespoon of butter and two tablespoons of parmesan (or vegetable substitute). Serve immediately.
ALLERGENS May contain traces of cereals with gluten (wheat, rye, barley, oats, spelt, kamut or their hybrid varieties) and derived products, and traces of celery and derived products
CONSERVATION Preserve mushroom risotto in a cool, dry and dark place