Organic Asparagus Risotto. 250g.
Place a knob of butter in a pan, add a small glass of white wine (circa 100ml) or vermouth, stir in the contents of the pack and heat for 2 minutes.
Now add 700 ml of water and boil for a further 15 minutes. Remove from heat, add extra virgin olive oil or butter and a sprinkling of freshly grated parmesan cheese. Mix well. Add fresh parsley to garnish. Serves 3-4.
Italian Baldo rice, vegetable broth (sea salt, yeast extract, rice flour, corn startch, extra virgin oil, onion, carrot, celery, parsley, marjoram, soy miso,turmeric), asparagus (2.0%), onion.
Nutritional value per 100g Energy: 1626Kj Value: 383 Kcal Protein: 8.82g Carbohydrate 85.78g Fats: 0.48g