Risotto Alla Seppia

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Contents: 250g

Ingredients: Carnaroli Rice, Squid Ink (2%), Onion, Parsley. May contain traces of gluten, soy, other nuts and celery.

Preparation: Heat onions, salt and pepper in extra virgin olive oil in a pan, then add the risotto and sauté briefly. Add 750ml of warm water and some vegetable stock during the cooking time. Cooking time: 15-20 minutes. Then let it rest for a short time and then refine it with a little butter and parmesan.

Nutritional Values per  100g

- Energy Value: 1.468kj / 346kcal
- Fat: 0.7g
    - of which saturates: 0.3g
- Carbohydrates: 76.8g
    - of which sugars: 1.4g
- Protein: 6.8g
- Salt: 0.02g

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