The subtle onion flavor that the leek brings to this risotto makes it a truly savory dish. Tasty enough to serve as a stand-alone dish or can be a great complement to braised meats.
1 Heat 2 tbsp. of oil in a saucepan over low to medium temperature. Empty the contents of the package into the pan and stir for 1 min. Add half a cup of water or white wine while stirring and let evaporate. 2 On low to medium heat, add 600ml of hot water little by little & stir regularly as the water is absorbed (it is not necessary to add broth). The risotto will be ready after approximately 14-17 minutes (or when the desired creaminess and texture is achieved). 3 Remove the pan from the heat and add 1 tbsp. of butter and a generous amount of grated parmigiano cheese. Buon appetito!
Carnaroli rice , vegetable broth (salt, cornstarch, yeast extract , hydrolyzed vegetable proteins from soya, dehydrated vegetables (onion*, celery*, carrot*, parsley*), extra virgin olive oil 3%, curcuma), leek* (2.4%), onion*. *Dried ingredients . May contain traces of cereals containing gluten and soy.