Seaweed risotto

A risotto to surprise and care for you. The intense flavour of wakame seaweed and your personal touch will make this recipe very special. Ideal for a vegan diet with cashew parmesan.
Ingredients: rice, wakame seaweed, onions, carrots, green pepper, leek … and nothing else
Allergens: May contain traces of celery, crustaceans, molluscs and fish.

3 ServingsGluten freeVegan

In this tray you will take:

Ing Risotto Algas

And nothing else!

Risotto Algas

Cooking instructions:

1.

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In a saucepan, heat two tablespoons of olive oil and add the content of the tray. Stir it for 1 min.

2.

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Add 7 g of salt (or to taste). If you want, you can also add 50 ml of white wine and let it evaporate.

3.

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Add about 750 ml of hot water little by little whilst stirring until it is smooth and “al dente” (at medium heat for about 25 minutes).

4.

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Remove from the heat and, if you like, mix it with Parmesan cheese.
*For one person, the amounts are approximately 95 g of rice and 300 ml of water. Remember to shake the tray before to obtain a homogeneous mixture.
Trevijano touch
The touch that we like is to replace the water with fish broth and serve it with some prawns. Tell us what yours is. #Trevijano