Risotto rice with seaweed 220 g

Prepare according to the directions and eat as a single or main course. Delicious with mussels, cockles and cockles. These can be added 3 minutes before the end. You can also add shellfish (prawns, crayfish, prawns, etc.) 2 minutes before the end, previously fried, before you finish cooking. If you add wild asparagus, Parmesan cheese, rabbit, you get new dishes with more nuances.
Use

In a saucepan on the stove, put 15 g (2 tablespoons) of olive oil, add the contents of the bag and simmer for 15 seconds. Add 800g water (preferably hot) and cook over medium heat for 15-18 minutes. Stir to prevent sticking and add more water if necessary. Let rest for 1 minute and serve.

Raw mollusks (mussels, cockles, cockles, etc.) can be added 3 minutes before cooking the rice. You can also add shellfish (shrimp, crayfish, shrimp, etc.) fried for 2 minutes before you finish cooking. Adding wild asparagus and Parmesan cheese, you get new dishes with more nuances.

Ingredients: Carnaroli rice (91%), wakame seaweed -Undaria pinnatifida- (4%), fish broth (salt, maltodextrin, flavor enhancer -monosodium glutamate, disodium inosinate-, powdered fish, fish extract, wheat starch, flour wheat, lactose, vegetable protein extract, yeast extract, defatted soy flour, olive oil, tomato, onion, spices, flavors -crustaceans-), sesame and algae.

General: The recommended dose is about 5 grams of seaweed per day.

ADDITIONAL INFORMATION / ALLERGENS

Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume before the "best before" date printed on the package.

Contains fish, gluten, fish based products, milk by-products (lactose), soya, shellfish based products, sesame.

May contain traces of molluscs, egg and celery and may contain small natural materials from the sea. The white color that can appear on the seaweed comes from the salt in the seaweed and ensures a natural preservation.