* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
36 % **NRVs
41 % **NRVs
21 % **NRVs
**NRVs: Nutrient Reference values for one portion.
Per portion (g)***
162 kcal / 677 kJ
771 kcal /3224 kJ
of which saturated fatty:
of which sugars:
*** This recipe contains 4 portions, the values correspond to one portion.
Montsià Rice with Mireia Carbó bring you this delicious sausage and mushroom risotto.
400 g Montsià Carnaroli Rice
1 drop of white wine (optional)
50 g butter
40 g grated Parmesan
1 small zucchini
250 g of mushrooms
1 L chicken or vegetable broth
First, chop the onion, the garlic and cut the zucchini into small cubes and clean the mushrooms.
Cook the onion and garlic in a saucepan with a drizzle of olive oil or butter. When the onion is cooked, but without color, add the sausage balls, then the mushrooms and cook until the water evaporates.
Incorporate the zucchini and Montsià Carnaroli Rice. Saute for a minute , If you wish, it is time to add the wine until it evaporates.
Then add the boiling broth, slowly, as the rice needs it and remove it. Cooking will be between 15 and 18 minutes.
When the rice is ready, add the butter and Parmesan. "Butter it” and serve.
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