Black trumpet and asparagus risotto 210g - with broth included

Black trumpet and asparagus risotto ready to cook. With broth included!Suitable for vegans, coeliacs and lactose intolerant. Content: 210g 2/3 people Carnaroli rice, dehydrated black trumpets, dehydrated asparagus, dehydrated onion and dehydrated vegetable broth. Conservation mode: keep it tightly closed in a cool, dry place. Allergen information: May contain traces of celery, egg, soy, fish, crustaceans and molluscs. Preparation: approximately 20 minutes. Heat a little olive oil in a wide, high skillet over medium heat. Brown the contents of the package and then mix in 15g of butter. Then add 50ml of white wine, stirring until evaporated. Then add 750ml of hot water and allow to absorb over medium-high heat, stirring often until a creamy texture is achieved (17' approx.). Turn off the heat and add butter and parmesan reggiano or rawmesan (vegan option) to taste. Ready to serve!