Soli Red Pepper & Sundried Tomato Risotto Kit
£3.49 (£9.44 per kg)
A red pepper, tomato and basil sauce with dardo risotto rice
Red Pepper and Tomato Sauce (62%) (Red Pepper (30%), Water, Onion, Sunflower Oil, Tomato Concentrate, Basil (4.5%), White Wine, Cream (3.5%) (Cows' Milk), Sundried Tomato (3%), Pecorino Romano Cheese (3%) (Sheep's Milk), Garlic, Corn Starch, Salt, Sugar, Natural Flavouring: Yeast Extract; Oregano, Chilli), Dardo Risotto Rice (38%)
Allergy Advice: For allergens see ingredients in bold
|Typical values||(as cooked per on-pack instructions) Per 100g|
For best results microwave.Serving suggestion: For an extra indulgent finish, stir through shavings of parmesan and a drizzle of chilli oil before serving.
800WBefore cooking: Empty the pots of rice and sauce into a microwaveable bowl. Refill the rice pot up to the first ridge with cold water (250ml) and add to the microwaveable bowl. Stir thoroughly, then cover bowl with cling film. Pierce the film in several places.During cooking: Cook on full power for 7 minutes. Stir thoroughly, re-cover and continue cooking on full power for 3 1/2 minutes.After cooking: Allow to stand for 2 minutes before eating. Take care when removing cling film as hot steam may be released. Stir before serving.For microwaves with different wattages adjust the heating time accordingly. All cooking appliances vary. This is a guide only.Do not reheat once cooled.
Before cooking: Empty the pots of rice and sauce into a saucepan.Refill the rice pot up to the brim with cold water (300ml) and add to the pan. Stir thoroughly.During cooking: Cook over a medium heat for 7 minutes stirring gently every 2-3 minutes. Turn down the heat and cook gently for a further 4 minutes, stirring throughout.For a softer consistency add an extra 2-3tbsp of water during the last 2 minutes of cooking.
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