€ 9,40 for 220g
The Ready Risotto with pumpkin, speck, and hazelnut crumble from Riso Goio is one of the first dishes in this line and was created by the in-house chef Edilberto Goio.
The Goio risotto line was born out of the need to cook a good risotto in a short time (17 minutes) without the need to have skill with the stove and even without having all the ingredients at home. Edilberto Goio wanted to create this gourmet recipe, managing to balance flavors with a skilled mix of dehydrated raw materials.
Ingredients: Baraggia Biellese and Vercellese DOP rice variety Sant'Andrea (81%), pumpkin (By Aromy) (8.2%), dehydrated speck (5.9%), vegetable seasoning without glutamate: (salt, potato starch, yeast extract, potato maltodextrins, dehydrated vegetables: onion, carrot, celery, parsley; sunflower oil, spices: ginger, nutmeg; natural flavors), toasted Hazelnut crumble (1.8%).
Gluten Free. All ingredients are of Italian origin.
Allergens: celery, nuts.
Nutritional values per 100g of product:
Energy 1511.4 kJ / 361 Kcal
Fat 3.3 g
of which saturated fatty acids 0.7 g
Carbohydrates 72.6 g
of which sugars 1.7 g
Protein 9.1 g
Salt 1.8 g
Shelf Life: 2 years
Ingredienti: riso di Baraggia Biellese e Vercellese DOP varietà Sant'Andrea (81%), zucca (By Aromy) (8,2%), speck disidratato (5,9%), condimento vegetale senza glutammato: (sale, fecola di patate, estratto di lievito, maltodestrine di patate, verdure disidratate: cipolla, carota, sedano, prezzemolo; olio di girasole, spezie: zenzero, noce moscata; aromi naturali), granella di Nocciole Tostate (1,8%).
Senza Glutine. Tutti gli ingredienti sono di provenienza italiana.
Allergeni: sedano, frutta a guscio.
Shelf Life: 2 anni
Valori nutrizionali per 100g di prodotto
Energia 1511,4 kJ /361 Kcal
Grassi 3,3 g di cui acidi grassi saturi 0,7 g
Carboidrati 72,6 g di cui zuccheri 1,7 g
Proteine 9,1 g
Sale 1,8 g
The Ready Risotto with Pumpkin, Speck, and Hazelnut Crumble by Riso Goio is a product to be consumed after cooking.
Preparation Tips: pour the contents of the jar into a pot. Place 3 jars of water in another pot and bring to a boil. Heat the rice for about 20 seconds. Add the boiling water and cook over medium heat for 17 minutes, stirring occasionally. Let it rest for 1 minute, stir in a tablespoon of Parmigiano Reggiano and a knob of butter, serve hot.
Storage Instructions: it is sensitive to humidity and heat, and must be stored in dry and ventilated areas. Avoid direct exposure to very intense light sources.
€ 9,40
for 220g
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Piedmont
Ready risotto pumpkin, speck and hazelnut chips 220g
