Artichoke and asparagus risotto.

Boletus and artichoke risotto ready to cook. With broth included! Suitable for vegans, celiacs, and lactose intolerant individuals.

All ingredients are of high quality and included to facilitate preparation and guarantee an exquisite result: Carnaroli rice (special for risotto), dehydrated artichokes and boletus, and dehydrated vegetable broth.

Preparation: Approximately 20 minutes.

1. Heat a little olive oil in a wide and high skillet over medium heat.
2. Sauté the contents of the package and then mix in 15g of butter.
3. Then add 50ml of white wine, stirring until evaporated.
4. Next, add 750ml of hot water and let it absorb over medium-high heat, stirring often until a creamy texture is achieved (approximately 17 minutes).
5. Turn off the heat and add butter and Parmesan Reggiano or rawmesan (vegan option) to taste.
6. Ready to serve!

Allergens: Contains celery. May contain traces of egg, soy, fish, crustaceans, and mollusks.