Arborio Risotto RicePlump and creamy, great for all risotto
Waitrose own label
PER 100g
Energy
1486kJ 350kcal
Per 75g
Energy
1115kj 262kcal
13% RI
Fat
<0.5g
Low
<1% RI
Saturates
<0.1g
Low
<1% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.05 g
Low
1% RI
RI = % of your daily reference intake
Arborio risotto rice
0
. Contains 6 Servings
Typical values
PER 100g
Per 75g
Energy
1486kJ
1115 kJ
Energy
350kcal
262 kcal
Fat
0.6g
<0.5 g
Of which Saturates
0.1g
<0.1 g
Carbohydrate
78.5g
58.9 g
Of which Sugars
0.6g
<0.5 g
Fibre
0.6g
<0.5 g
Protein
7.3g
5.5 g
Salt
0.07g
0.05 g
Origin Information
Packed In: United Kingdom
Other
From Chilled
COOKING INSTRUCTIONS Traditional Risotto: Serves 2-3 Ingredients:1 onion finely chopped. 1 garlic clove, crushed. 2 tablespoons olive oil. 225g (8oz) Waitrose Arborio Risotto Rice. 845ml - 1litre (1 1/2 - 1 3/4 pint) chicken or vegetable stock. Salt and freshly ground black pepper. 25g (1oz) butter 2 tablespoons Parmesan cheese, finely grated In a large saucepan gently fry the onion and garlic in the olive oil for 5 minutes until softened but not coloured. Add the rice and stir constantly for 2 minutes. Keep the stock hot (just simmering) in a seperate saucepan. Add a ladleful of stock and bring to a gentle boil. Cook, stirring frequently, until the liquid has been absorbed by the rice. Reapeat this gradual addition of the stock until the rice is creamy and tender but with a little bite (al dente) and not sticky. This takes 20 - 25 minutes. Season to taste, stir in the butter and serve immediately, sprinkled with the Parmesan cheese. (Time 20 -25)
Recycling
Component
Material
Recyclable
label-glued
Plastic - LDPE (Low Density Polyethylene)
bag
Mixed Material
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