Risotto with trumpets and raspberries

Surprising and delicious ready to cook trumpet and raspberry risotto , in glass container of 500 gr and in bulk in special plastic bag for catering

For its preparation we recommend this recipe:

• Put a pot to boil with water and/or broth in equal parts
• In a frying pan brown an onion in extra virgin olive oil
• Pour 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 salt.
• Towards the end of cooking 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 trumpets and raspberries:

• Ingredients: Rice (extra category), Craterellus cornucopioides* (approx. 5%), raspberries*, garlic*, parsley*. dehydrated
• Packaging: 500 gr can (4-5 servings), 2500 gr bulk bag
• Cooking time 18-20 minutes.
• Vacuum packed
• No preservatives
• No salt
• Store in a cool, dry place, protected from light.
• Ingredients

Nutritional values per 100 g of product

• Energy value: 1427.25 kJ / 335.93 kcal
• Total fat: 0.54 g
• of which saturated: 0.10 g
• Carbohydrates: 75.65 g
• of which sugars: 0.55 g
• Proteins: 7.10 g
• Salt: 0.02 g