Risotto with chanterelles, asparagus and olives

This risotto of chanterelles, Cantharellus cibarius, black olives and asparagus is easy to prepare in a 500 g glass jar

For its preparation we recommend this recipe:

• Bring a pot to boil with water and/or broth in equal parts
• In a frying pan, brown an onion in extra virgin olive oil
• Add the contents of the pot and stir. Add a little white wine and let it reduce
• Then add the boiling water/broth and stir often (the more we stir the creamier it will be)
• Add salt to taste and keep boiling (approx. 20 minutes). Add water/broth if necessary and correct the salt.
• Towards the end of the cooking time add a little butter and/or Parmesan cheese and stir.
• Serve hot

Handmade with high quality raw materials:

Extra category rice from the Ebro Delta, with an extraordinary texture. Ideal for risottos, rice casserole, paella and other dishes of our appreciated Mediterranean diet.

Dehydrated mushrooms, of surplus quality, totally clean

Dehydrated spices and vegetables, which give it a special touch, delicious to the palate

Characteristics Risotto of chanterelles, asparagus and olives:

• Ingredients: extra category rice, dehydrated chanterelles 5% (Cantharellus cibarius), wild asparagus, olives, garlic and dehydrated parsley
• Jar of 500 GR. (5 portions).
• Cooking time 20 minutes.
• Vacuum packed
• Without coloring or preservatives
• Without salt
• Store in a cool and dry place, protected from light.

Nutritional values per 100 g of product

• Energy value: 1450,39 kJ / 341,70 kcal
• Total fat: 1,35 g
• of which saturated fats: 0,28 g
• Carbohydrates: 75,04 g
• of which sugars: 0,56 g
• Proteins: 7,15 g
• Salt: 0,06 g