Curry Risotto BIO

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Ingredients

Baldo rice *, granulated vegetable broth * (cooking salt, corn starch *, corn maltodextrin *, vegetable juice and dehydrated vegetables * (onion *, carrot *, celery *, parsley *, leek *), sunflower oil *, yeast extract *, natural plant flavor, spices *, antioxidant: rosemary extract *, rice flour *), curry * (mustard seed *, coriander *, turmeric *, cumin *, fenugreek seed *, garlic *, sea salt, ginger *, paprika *, chilli pepper *). * Ingredients from organic farming.

Allergens

Celery   Lupines  

Certifications

Nutrition Facts

• Average nutritional values for

  100

  g

• Energy value	1439	Kj
  	330	Kcal

• Fat

  1.3

  g

  • of which saturated fat

    0.3

    g

• Carbohydrates

  76

  g

  • of which sugars

    1

    g

• Fiber

  1.3

  g

• Protein

  6.1

  g

• Salt

  2.7

  g

How to cook

In a pan heat two tablespoons oil, toast the contents of the package for about a minute, stirring, if you like, add ½ cup white wine and stir for a few seconds, cover with 700ml of hot water. Don't add any seasonings. During cooking, if necessary, add a a little hot water until cooked (18 minutes).

Key Facts

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Private label availability	*********
Shelf life	*********

Packaging

Storage temperature	15 - 18 °C
Product size	215 g
Packaging typology	Bag
Packaging material	Plastic