Risotto with Piedmont hazelnuts and leeks 300g
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Description / Risotto with Piedmont hazelnuts and leeks 300g
Risotto with Piedmontese hazelnuts
Usage
To use it correctly: Pour the contents of the sachet into a saucepan and sauté for a few minutes in a little oil. Separately, bring about 1 liter of salted water, or stock cube or meat broth, to a boil. Gradually add the broth to the risotto, cooking over low heat for 15-18 minutes. Towards the end of cooking, add a knob of butter.
Ingredients: Carnaroli rice, Piedmont hazelnuts, and leeks.
More Information
| General Information | |
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Ingredients
Carnaroli rice, Piedmont hazelnuts, leeks
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allergens
Tree nuts (hazelnuts), possible traces of gluten
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| Average Nutritional Values per 100g | |
|---|---|
| Kcal | 364 |
| Kj | 1519 |
| Proteins | 7.35 |
| Carbohydrates | 74.76 |
| of which Sugars | 0.88 |
| of which Saturates | 0.5 |
| Fats | 5.98 |
| Fibres | 0 |
| Salt | 0.09 |
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