Ready Vegetables Risotto recipe

Cook this ready to eat Risotto in just 17 minutes!

SERVE 3

• One box of Tenuta Margherita Vegetable Risotto
• Half glass of white wine
• Zucchi Toscano Extra Virgin Olive Oil
• Butter
• Some parmesan cheese
• Salt

DIRECTIONS

1. In a pot, empty the content of the box and sautés the rice together with a table spoon of Zucchi olive oil for about 1 minute on moderate flame, stir and shimmer with white wine until reduced.
2. Gradually pour 3 cups of hot water stirring, until water reduces and the risotto reaches the desired consistency (approx. 17 min).
3. When is almost ready add a knob of butter, parmesan cheese and salt.
4. Don't forget to drizzle some of the evoo when serving!

SO EASY!