Risotto of Brown Rice Anthili 250 ml

2.90

Remove the pan from the oven and leave it covered for 5 minutes. Add the remaining butter and stir until it melts.Serve by adding from a spoonful of katiki and freshly ground pepper.

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SKU: ANTH2 Tags:

Description

Ingredients: brown rice whole-grain Greek 87%, carrot, onion, turmeric, parsley (dehydrated vegetables), salt.
Cooking time: 30-35′.
Materials
250g brown rice risotto
100gr. katiki Domokou Cheese
40g butter & 20g. for the end of the cooking
10 sun-dried tomatoes
10 cherry tomatoes cut in half
1 tsp. tomato paste soup
1 Lt vegetable broth
pepper
Execution
Place the 40 g of butter in a saucepan until melted, over medium heat.
Sauté the sun-dried tomatoes for 12 minutes and add the tomato paste. Pour in the vegetable broth.
Once it comes to a boil, add the risotto and let it boil for 20-25 minutes.
Place the contents of the pot in a non-stick baking pan and add the cherry tomatoes. Cover the pan with aluminum foil and put it in a preheated oven at 200oC for about 10 minutes.
Remove the pan from the oven and leave it covered for 5 minutes. Add the remaining butter and stir until it melts.
Serve by adding a spoonful of katiki cheese and freshly ground pepper.

 

Additional information

Weight 0.3 kg

Nutritional Table

Dietary Value per 100γρ.:
energy: 337 kcal
protein: 7,3 γρ.
carbohydrates: 70,8gr – σάκχαρα: 2,2 γρ.
fat: 2,1gr – of which saturated: 0,5 γρ.
fiber: 4,3 γρ.
salt: 0,3 γρ.