Risotto with mushrooms and summer truffle

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New product

Risotto with mushrooms and summer truffle

In 250g plastic sleeve.

 

Price per 100g, all tax included: 5€98.

 

(More details below)

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14,95 €

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Risotto with mushrooms and summer truffle

In a saucepan, heat a tablespoon of oil. Pour the contents of the bag and stir. Add a glass of white wine and let evaporate. Add the first ladle of boiling water, reduce heat and let simmer. Gradually add the remaining boiling water, stirring often, to allow each ladle of water to be absorbed before adding the next. It will take about 15 minutes. In total, add 750 ml of boiling water, or more if necessary until the rice is cooked "al dente". Correct the seasoning if necessary. Remove from heat and add butter and Parmesan cheese (a teaspoon). Stir well. Place a lid on the pan and let stand 2 to 3 minutes. Then serve quickly.

 
Data sheet
FamilyQuick preparations
UseAfter cooking, as an accompaniment to fish and meat.
PreparationCook by following the tips listed on the back of the packaging or in the profile information on this web site.
 
Ingrédients & valeurs énergétiques et nutritionnelles

Ingrédients : Riz, mélange de champignons séchés (cèpes, petits mousserons, trompettes, shi-itakés, girolles) 6%, truffe d’été (Tuber aestivum) 3%, bouillon de légumes, oignon, ail, romarin, persil et arôme de truffe noire.

 

Valeurs énergétiques et nutritionnelles moyennes pour 100g :

Energie : 1372 kJ – 328 kcal

Matières grasses : 1,0g

dont acides gras saturés : 0,2g

Glucides : 72g

dont sucres : 1,6g

Protéines : 8,1g

Fibres alimentaires : 2,4 g

Sel : 0,5g

 

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Risotto with mushrooms and summer truffle

Risotto with mushrooms and summer truffle

In 250g plastic sleeve.

 

Price per 100g, all tax included: 5€98.

 

(More details below)

Write a review

 
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