Need a balanced and tasty lunch or dinner but don't have time to spare? We bring you Tuscan risotto with hazelnuts for just these cases. It takes just a minute to prepare, is perfectly creamy and has no fuss in the ingredients.
In addition to the rice and porcini mushrooms, the risotto contains a mixture of vegetables that completes its exceptional taste. We've left out artificial flavourings like glutamate and other unnecessary things that don't belong in a wholesome meal.
The preparation is super simple.
All you need is a pan or pot, oil and water.
Heat 2 tablespoons of oil and add our mix.
Season it and stir for a minute.
- 2 min -
Add 750 ml of water, stirring constantly. Tip: for an even better taste experience, simmer the risotto in our beef broth.
- 4 min -
Cook risotto in boiling water for about 20 minutes,
until creamy.
- 25 min -
Rice 89,8 %, wild mushroom* (*spp. edulis, reticulatus and aestivalis in varying proportions) 4 %, onion, carrot, zucchini.
Warning for allergy sufferers: may contain traces of celery, mustard, sesame, hazelnuts and sulphites.
100 g | |
Energy | 1452 kJ / 353 kcal |
Fats | 1,1 g |
- of which saturates | 0,4 g |
Carbohydrates | 73 g |
- of which sugars | 3,9 g |
Fibre | 4,9 g |
Protein | 7,6 g |
Salt | 0,11 g |
