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Gallo four cheese risotto 175g

Gallo four cheese risotto 175g
Each

Gallo four cheese risotto 175g

Each

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Gallo four cheese risotto 175g
each

Gallo four cheese risotto 175g

AED 16.75

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Overview

Simply adding water to this fantastic Gallo risotto rice leaves you with a fresh al dente dish that can be easily served with any meat or fish in just 12 minutes.

Details

Rice is a kitchen cupboard essential and a versatile component of many dishes. Curries, risotto, one-pot dishes, fried rice, grain bowls and rice salads; the possibilities are many. Easy to cook and prepare, rice is a food that can be enjoyed by people of all ages. This gluten-free food can be blended to make coeliac friendly flours.

Preparation Guidelines

Ready to use. See packet for instructions

Ingredients

Parboiled rice, melted cheeses 5, 9% (of which 47, 9% camembert, pecorino, emmenthal, cheddar cheeses and 52, 1% other cheeses), potato starch, malt dextrin, rice starch, onion, sugar, yeast extract, salt, flavourings (contains milk)

Country of Origin

Italy

Storage

Store in a cool, dry place

Manufacturer

Gallo

Details

Rice is a kitchen cupboard essential and a versatile component of many dishes. Curries, risotto, one-pot dishes, fried rice, grain bowls and rice salads; the possibilities are many. Easy to cook and prepare, rice is a food that can be enjoyed by people of all ages. This gluten-free food can be blended to make coeliac friendly flours.
Ready to use. See packet for instructions
Parboiled rice, melted cheeses 5, 9% (of which 47, 9% camembert, pecorino, emmenthal, cheddar cheeses and 52, 1% other cheeses), potato starch, malt dextrin, rice starch, onion, sugar, yeast extract, salt, flavourings (contains milk)
Italy
Store in a cool, dry place
Gallo

Nutrition Facts

Typical value per 100g
Servings Per Container 100


Amount Per Serving
Calories 359


% Daily Value


Total Fat 2.9g


Saturated Fat 1.7g


Total Carbohydrates 74g


Sugar 1.8g


Dietary Fiber 1g


Protein 8.7g

Percent Daily Values are based on a 2,000 calorie diet.

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