Black trumpet risotto with asparagus

Black trumpet mushroom risotto, asparagus, and carrot ready to cook. Includes dehydrated broth! Suitable for vegans, celiac, and lactose intolerant individuals.

All ingredients are of high quality and included to facilitate preparation and guarantee an exquisite result: Carnaroli rice (specific for risotto), dehydrated black trumpet mushrooms and asparagus, and also dehydrated vegetable broth.

Preparation: Approximately 20 minutes.

1. Heat a little olive oil in a wide and tall pan over medium heat.
2. Brown the contents of the package and then mix in 15g of butter.
3. Then add 50ml of white wine, stirring until it evaporates.
4. Next, add 750ml of hot water and let it absorb over medium-high heat, stirring often until you achieve a creamy texture (approximately 17').
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, shellfish, and mollusks.