Risotto with porcini mushrooms

PREPARATION: in a nonstick skillet or saucepan, bring to a boil 450 ml of water and 2 or more tablespoons of extra virgin olive oil.
Pour the contents of the packet into a saucepan, cover it with a lid and cook over medium-low heat for 16 minutes, stirring occasionally. Add more water if necessary. Take the lid off and continue cooking for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy. Season to taste with salt, add the juice of 1/2 lemon, extra virgin oil and let stand 1 minute just before serving.

INGREDIENTS: superfine Italian rice 65.5%, rice flour, porcini mushrooms (Boletus Edulis) 3.75%, broth (salt, soy extract and corn protein for broth 29%, dehydrated vegetables in varying percentages (onion, carrot, garlic, celery, parsley, potato, tomato):19%, corn seed oil), garlic, carrot, celery, onion, parsley, leek, extra virgin olive oil, black pepper. It may contain traces of: gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients or animal derivatives.

Store in a cool, dry place away from light sources.

Rice Origin: Italy.

Made with dehydrated ingredients. To be consumed after cooking. Packaged in a protective atmosphere.

NUTRITIONAL VALUES:

Energy KJ/Kcal 1434 / 338
Fats 1.4 G
Saturates 0.3 G
Carbohydrates 72.1 G
Sugars 1.2 G
Protein 7.9 G
Fibers 2 G
Salt 2.5G