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Risottone with Asparagous. Gluten free. Organic.
PREPARATION: bring approximately 500 ml of water to the boil. Pour the contents of the bag into a pan with a drizzle of EVO oil, toast lightly then gradually add the boiling water, waiting each time it is consumed before continuing. Cook for 12-15 minutes. At the end of cooking, serve the risotto with a drizzle of EVO oil.
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