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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.
In this tray you will take:
And nothing else!
Cooking instructions:
1.
In a saucepan, heat two tablespoons of olive oil and add the content of the tray. Stir it for 1 min.
2.
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.
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.
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
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