Gusto&Grano - Gardener's Pea and Herb Risotto - Mealmaker in 20 minutes - Serves 4 as a side or 2 as a main course - 240g - Gluten Free

Love risotto but don't like the faff? Gusto&Grano Risotto kits are based on Italian "Risotto Pronto" - quick risotto. To make pour the contents into a shallow heavy-based pan, add 700ml water and stir. Bring slowly to a simmer then carry on simmering for 15 to 16 minutes. Stir once or twice during this time. After 16 minutes your risotto should be creamy but not wet. If it's still wet carry on simmering for two or three more minutes. Turn off the heat then to your creamy risotto add dairy or plant butter or olive oil and grated cheese (dairy or non dairy). To serve your risotto wait for two or three minutes after the heat is turned off under the pan and the butter/cheese (or variants) have been stirred in. This gives the rice the time to absorb the fats from the additions and this is the crucial part of the cook that makes the rice glossy and unctious. Italians say that during this time the risotto "puts on its coat" (Manticare). Now you can serve! Plain or Pimped? Italians rarely put other ingredients on top of a risotto buy hey, we're at home! Risotto is a great way of using up leftovers like chunks of sausage or leftover roast chicken as additions. We recommend microwaving leftover ingredients till hot then stirring into your Gusto&Grano risotto at the same time as you add butter/cheese. Or you can add saucy leftovers on top, pre-warmed. Think leftover bolognese sauce, a family casserole made with meat or beans! This recipe is inspired by a friend with heritage from the Bay of Naples where peas, tomatoes and green herbs grow in abundance. The herb we use is marjoram known as the 'forgotten' herb. With its grassy, lemony flavour and delicate aroma it's an old-fashioned gardeners' favourite with a taste of Summer. Ingredients: Risotto Arborio rice (75%), green peas (7%), tomato, vegetable stock powder (water, onion, carrot extract, tomato, celeriac (CELERY), herbs, garlic, spices, salt, glucose syrup, maltodextrin, yeast extracts, vegetable oil (rapeseed), onion, garlic, salt, marjoram, vegetable flour (rice/potato), black pepper (Allergens in BOLD) At Gusto&Grano we first started making our risottos in 2006 when we were given a packet of Mediterranean risotto kit. We made it and we were hooked! At the beginning we dried all the vegetable ingredients at home. In 2007 we started to sell our risotto kits on a stall at our local Bridport market. Word spread and soon we were selling nationally! Directions = To make pour the contents into a shallow heavy-based pan, add 700ml water and stir. Bring slowly to a simmer then carry on simmering for 15 to 16 minutes. Stir once or twice during this time. After 16 minutes your risotto should be creamy but not wet. If it's still wet carry on simmering for two or three more minutes. Turn off the heat then to your creamy risotto add dairy or plant butter or olive oil and grated cheese (dairy or non dairy). Legal disclaimer = Actual product packaging and materials may contain more and different information than what is on show on our website or app. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings and directions before using or consuming a product Nutritional Values per 100g: Energy 1377kj/325kcal, Fat 1.3g of which saturates 0.3g, Carbohydrate 66g of which sugars 2.6g, Protein 7.8g, Salt 2.7g