Description
Cooking Instructions:
Heat a tablespoon of olive oil in a pan, then add the risotto mix. Sauté on moderate heat for 1 ½ minutes. Pour in 300ml of boiling water and cook until most of the liquid is absorbed. Add another 400ml of boiling water, stirring continuously. The risotto will be ready when most of the liquid is absorbed, approximately 25 minutes.
Finish with a splash of cream, fresh mushrooms, and a sprinkle of Parmesan
Ingredients: Arborio rice, Dried Parmesan cheese (from MILK), Dried onion, Mushroom stock powder (Mushroom juice powder, Yeast extract, Salt, Natural flavouring), Dried wild porcini mushrooms (2%), Herbs, Dried mushrooms, Salt, Garlic powder, Black pepper.