Risotto with Vegetables
The rice: we use a base of biological brown Ermes rice, in order to obtain a fragrant risotto with a soft taste.

Further ingredients: we choose dehydrated, biological and natural high quality ingredients to give our risotto

a genuine taste and keep the organoleptic properties of the recipe unchanged.
It can contain tracks of soya, fish, shellfishes, molluscs, milk and by-products, sesame, peanuts and nuts.
type
Brown rice

Brown Rice: rice which the husk has been removed, but which retains the bran and the germ
type

Ingredients

Brown red Ermes rice* 88%, vegetable broth* (salt, brown ground rice*, corn starch syrup*, yeast extract*, carrot*, sunflower oil*, onion*, celeriac*, parsnip*, roasted onion*, spices*, herbs*), tomato* 2.0%, carrots* 2%, ground rice*, courgettes* 1.2%, onion* 0.5%, powdered tomato* 0.5%, parsley* 0.2% (*= from biological agriculture)

type

Allergens

It can contain tracks of soya, fish, shellfishes, molluscs, milk and by-products, sesame, peanuts and nuts.

type

Shelf life

15 months

nutritional
Nutritional properties of ingredients
ingredient
Brown Ermes rice
It’s a very recent rice born from hybridizations of rice made in the Italian seeds laboratories of the province of Vercelli.
Ermes rice is rich in anthocyanins with an anti-oxidant action; its excellent content of iron makes it functional in case of anemia and fatigue; it’s a source of magnesium - mineral salt that regulates a lot of organic functions - , fibre and phosphorous.
ingredient
Bibliografia Collegata
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ingredient
Parsnip
It’s a vegetable similar to the carrot that grows underground too, with a sweet taste, similar to the hazelnut.
A vegetable rich in vitamins, minerals, fibre, folic acid, potassium and vitamin C.