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Risotto with Mediterranean Vegetables
Proudly presenting Teo's new Mediterranean veg risotto! It's creamy, it's delicious, and we are incredibly excited to share it with you.
How to Cook
- 1. Pour 600ml of cold water and contents of bag into a saucepan.
- 2. Bring water to the boil and then return to a medium heat, cooking for 16-18 minutes until the water has been absorbed. Stir occasionally throughout.
- 3. Serve. Best with a drizzle of oil or a plant-based alternative to Parmesan.
Rice, Rice Flour, Dehydrated Vegetables (8.2%) (Aubergine, Pepper, Courgette, Olive, Tomato), Vegetable Broth (Rice Flour, Sunflower Oil, Garlic, Onion, Yeast Extract, Salt), Onion, Salt..
| Typical Values | Per 100g |
|---|
| Energy | 339kcal |
| Fat | 1.4g |
| of which Saturates | 0.4g |
| Carbohydrates | 72.5g |
| of which Sugars | 2.2g |
| Protein | 7.5g |
| Fibre | 3.4g |
| Salt | 3.1g |
Organic • Guaranteed gluten-free • Vegetarian, Vegan • Fairtrade.
