Four Cheese RisottoNo Colourings. MSG Added. Gluten Free.With My Risotto Perfetto everyone can enjoy, in just 12 minutes, the ultimate risotto experience from Riso Gallo, the Italian artist of risotto. Our exclusive method uses big Italian risotto rice grains which naturally absorb delicious flavors. No additives are used-only carefully selected top quality ingredients. For an authentic dish, choose from saffron, mushrooms, cheese or asparagus-and enhance if you wish, with a dash of your own creativity! My Risotto Perfetto: The authentic Italian risotto experience, your way, the easiest way!
Parboiled Rice, Melted Cheeses 6,1% (of which 60,9% Camembert, Pecorino, Emmenthal, CheddarCheeses and 39,1% Other Cheeses), Potato Starch, Malt Dextrin, Rice Starch, Onion, Sugar, Yeast Extract, Salt, Natural Flavourings
Lifestyle
Gluten free
Additives
Contains Added MSG
Free From Colours
Typical values
100g
Energy
1521kJ
Energy
359kcal
Fat
2,9g
Of which Saturates
1,7g
Carbohydrate
74g
Of which Sugars
1,8g
Fibre
1,0g
Protein
8,7g
Salt
2,2g
Preparation and Usage
Cooking Instructions: 1. Pour 2 glasses of cold water for each glass of rice into a heavy based saucepan (175 g Risotto = 450 ml water). 2. Bring to the boil and simmer for 12 minutes or until water is absorbed. Stir occasionally during simmering and especially just before serving. 3. Add a knob of butter or drizzle of oil and parmesan. Best served creamy. How to personnalise your risotto before serving: Stir in peas & chopped ham - Perfect stuffing for mushrooms - Add cooked flaked smoked haddock - Serve with chopped spring onions & chopped tomatoes - Try it with cubed pears
Origin Information
Country of Origin: Italy
Hob
How to prepare an excellent Risotto in just 12 minutes:1. Pour 2 glasses of cold water for each glass of rice into a heavy based saucepan (175g Risotto = 450 ml water).2. Bring to the boil and simmer for 12 minutes or until water is absorbed. Stir occasionally during simmering and especially just before serving.3. Add a knob of butter or drizzle of oil and Parmesan. Best served creamy.
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