Belladotti Couscous Sundried Tomato & Basil 250g x 10

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• Couscous Durum wheat, Semolina)
• Sundried tomato
• Tomato powder
• Dried vegetables (garlic)
• Herbs (basil)
• Natural vegetable seasoning (as stock)

Cooking Time: Approximately 20 Minutes. 

Ingredients: 2 Tablespoon olive oil ( or 30g unsalted butter ) 1 litre of water 250g Pre mix risotto 

Method: Add 2 tablespoons of olive oil (or 30g butter) to pan, lightly heat and add Pre Mix Risotto. Gently coat the risotto in the oil/butter, on a low heat. Once coated, add I cup (250ml) of water, whilst stirring regularly, on a medium heat & simmer until water is absorbed. Repeat process of adding one cup, at a time, until 1 Litre of water is used – this takes about 20min Stirring regularly breaks down the starch, which gives the risotto a delicious, creamy texture. Risotto will now be well cooked & have creamy texture. Leave to stand for a few minutes before serving For a more gourmet dish, add cooked prawns or diced chicken, with a topping of parmesan and fresh baby spinach leaves, OR substitute final 250ml of the water with a dry white wine and stir through goats cheese, while standing.