Arborio risotto rice.Plump and creamy, great for all risotto.
Waitrose own label
PER 100g
Energy
1474kJ 347kcal
PER 75g SERVING
Energy
1106kj 260kcal
13% RI
Fat
<0.5g
Low
<1% RI
Saturates
0.10 g
Low
1% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.02 g
Low
<1% RI
RI = % of your daily reference intake
INGREDIENTS: risotto rice.
0
. approximately 6
Typical values
PER 100g
PER 75g SERVING
Energy
1474kJ
1106kJ
Energy
347kcal
260kcal
Fat
<0.5g
<0.5g
of which saturates
0.1g
0.1g
Carbohydrate
78.4g
58.8g
of which sugars
<0.5g
<0.5g
Fibre
<0.5g
<0.5g
Protein
7.3g
5.5g
Salt
0.02g
0.02g
Origin Information
Produced for: Waitrose Limited
Other
From Chilled
COOKING INSTRUCTIONS Traditional Risotto: Serves 2-3 Ingredients:1 onion finely chopped. 1 garlic clove, crushed. 2 tablespoons olive oil. 225g (8oz) Waitrose Arborio Risotto Rice. 845ml - 1litre (1 1/2 - 1 3/4 pint) chicken or vegetable stock. Salt and freshly ground black pepper. 25g (1oz) butter 2 tablespoons Parmesan cheese, finely grated In a large saucepan gently fry the onion and garlic in the olive oil for 5 minutes until softened but not coloured. Add the rice and stir constantly for 2 minutes. Keep the stock hot (just simmering) in a seperate saucepan. Add a ladleful of stock and bring to a gentle boil. Cook, stirring frequently, until the liquid has been absorbed by the rice. Reapeat this gradual addition of the stock until the rice is creamy and tender but with a little bite (al dente) and not sticky. This takes 20 - 25 minutes. Season to taste, stir in the butter and serve immediately, sprinkled with the Parmesan cheese. (Time 20 -25)
Recycling
Component
Material
Recyclable
bag
Plastic - PP (Polypropylene)
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