This Risotto with Asparagus made by Gli Aironi is not precooked. In a large frying pan with a little bit of oil already hot, pour this risotto mix and let it brown for one minute on a medium flame. Add half a glass of water or wine and let it evaporate. Little by little pour 700 ml of hot water and let it evaporate for about 15 minutes, then add a little bit of butter.
Carnaroli Rice (90%), Vegetable Stock (Salt, potato starch and maltodestrine, yeast extract, carrot, onion, sunflower oil,basil extract, parsley and rosemary), Asparagus (2,5%), Onion, Garlic.