Black trumpet and asparagus risotto

Black trumpet, asparagus and carrot risotto ready to cook. With dehydrated broth included!
Suitable for vegans, celiacs and lactose intolerant people.

All the ingredients are of high quality and are included to facilitate preparation and guarantee an exquisite result: Carnaroli rice (special for risotto), dehydrated black trumpet and asparagus and also dehydrated vegetable broth.

Preparation: Approximately 20 minutes.

1. Heat a little olive oil and butter in a wide, deep skillet over medium heat.
2. Brown the contents of the package.
3. Then add 50ml of white wine, stirring until it evaporates.
4. Next add 750ml of hot water and allow to absorb over medium-high heat, stirring often until a creamy texture is achieved (17 ' approx.).
5. Turn off the heat and add butter and Parmigiano Reggiano or Rawmesan (vegan option) to taste.
6.  Ready to serve!

Allergens: Contains celery. May contain traces of egg, soy, fish, crustaceans and mollusks.