Vegetable Risotto


Carnaroli rice is undoubtedly the most esteemed Italian rice variety. It has a higher starch content and firmer texture than arborio, which results in a creamier risotto that is much more difficult to overcook. The grains are also slightly longer and keep their shape better when stirred.

This risotto is enriched with various vegetables: peppers, carrots, peas, celery, onion, zucchini.

er cooking, just add a good parmesan and a drizzle of extra virgin olive oil.

  • 400g


   Region of Piedmont, Italy


Fry the unwashed rice over low heat in melted butter for a few minutes until it becomes translucent.

Prepare the broth (3 to 4 times the volume of rice).

Add the broth gradually, always over low heat and mix regularly.

Cooking the risotto takes about 18 minutes.

Finish by adding grated parmesan, a knob of butter or cream for even more smoothness and cover for 2 minutes.


Carnaroli rice 94%, mixed vegetables in variable proportion 6% (peppers, carrots, peas, celery, onions, zucchini).


Store at room temperature away from heating and light sources.


Energy: 1420kJ / 340kcal

Fat: 1g

Of which saturated fatty acids: 0g

Carbohydrates: 75g

Of which sugars: 0g

Proteins: 7g

Salt: 0,14g

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