Risotto with dried champignons | The Green Woodpecker Trill

Risotto with dried champignons

Risotto with dried champignons The Green Woodpecker Trill

Risotto with dried champignons

Size 220 g

8,99 zł

Product Data Sheet

Risotto with dried champignons

Net weight: 220 g

Ingredients: 91% Arborio rice, 6.4% champignons, 2.6% dried vegetables (onion, garlic, parsley), and may contain celery.

Nutrition information per 100 g of product before preparation:

Energy value 1445 kJ/ 341 kcal
Fat 0,8 g
- including saturated fats 0,2 g
Carbohydrates 73 g
- including sugars 0 g
Fiber 4,1 g
Protein 8,7 g
Salt 0,04 g


Made in Poland.

Product description


Risotto with dried champignons is a great idea for a quick and healthy meal. There are only three easy steps and they won’t take more than 25 minutes.
We are proud of this product’s natural composition (zero flavour enhancers and preservatives). Our Risotto is also distinguishable by its high content of mushrooms, as much as 6.4%, a percentage rarely found in other products.
In our product you won't find ready mushroom mixtures.
Manufacturer - Jantex is a quality supplier of mushrooms who have had 20 years of experience in the market place. Thanks to this experience we can be proud of the content of the most carefully selected champignons.
Arborio rice, one of the best varieties for risotto, imported directly from Italy is used in this product.

With a heavy weight of 220gms, one package is enough for up to 2-3 people.

Risotto with dried champignons will serve as a full meal as well as an addition to a main dish, salad, soup, stuffing or one pot meal.

The way of preparation

You should prepare:

  • 6 tablespoons of frying oil
  • 100 ml white wine (optional)
  • 1000 - 1200 ml vegetable broth
  • 100 g of parmesan cheese
  • 100 g of butter
  • a pinch of salt and pepper

Step 1. In the pan heat up the oil. Add the ready-mix and fry on low heat for about 2 minutes.

Step 2. Then add white wine and stir until the liquid is completely absorbed. Then add the vegetable broth to the mixture -  glass after glass consecutively - continue reducing until this liquid is also absorbed.

Step 3. Finally add the freshly grounded parmesan and butter. Season with salt and pepper.

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