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- Toast rice in olive oil in a saucepan for 5 minutes. Add garlic, shallot, and rosemary and cook for 2 minutes while stirring. Gradually add stock, stirring frequently. Cook for 25 minutes over medium heat.
- In the meantime, drain capers on a paper towel.
- Heat oil in a skillet over medium-high and fry capers for 30 seconds. Set aside.
- In another skillet, melt butter and sauté Spaghetti Mix vegetables. Add to risotto. Pour cream into risotto and cook for 1 minute. Remove from heat and whisk in butter.
- Season and serve.
Nutrition Facts (per serving) :
Calories: 292, 9
Protein: 7, 1 g
Carbohydrate: 25, 9 g
Fibre: 2, 1 g
Sodium: 797, 6 mg
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