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Frozen ready meals

Risotto with asparagus

Carnaroli rice cooked, creamy and flavored with asparagus. Frozen IQF.
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Ph: +39 0363 906282
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Suggestions for use

For a quick and gratifying meal try this Risotto, add a fruit and... dinner is served!

Product to be cooked.
In the micro-wave oven:
Pour the content of the packet in a suitable container and heat up 5 minutes at maximum power. Stop cooking, stir the product and cook again for further 5 minutes.
In a pan:
Heat 1 spoonful of extra-virgin olive oil in a big pan and pour the content of the packet. Cook over a medium-high flame for 6/7 minutes or until it’s cooked as you like, stirring every now and then.

Did you know that…?

To freeze our food we use IQF (individually quickly frozen), an high technology freezing process, which acts in a very short time and allows to freeze the single elements of the product preserving their original organoleptic qualities.
The result is a dish as good as the just prepared ones!


Carnaroli rice cooked 42% (Carnaroli rice 51%, water), water, asparagus 13%, extra virgin olive oil 3.5%, butter, Grana padano (milk, salt, rennet, preservative: lysozyme from eggs), rice flour, onion, salt, vegetable broth extract (salt, potato starch, potato maltodextrin, dehydrated vegetables: onion, carrot, celery, parsley, sunflower oil, spices, extracts of aromatic herbs).

It may contains traces of gluten, soy and nuts.


***or*** in the deepfreeze (-18°C) within the date written on the package -** in the deepfreeze (-12°C) within 1 month -* in the deepfreeze (-6°C) within one week - in the fridge within 24 hours Once unfrozen, the product cannot be frozen again.

Health suggestions

One portion of Risotto with asparagus (300g) provides 411 kcal, that is 21% of the energy you need in a day.

nutritional table

Best before: 18 months

Remember, if you are an healthy and active woman
you should take on average between 1700 and 2000 calories a day.
If you are a man in the same conditions
instead, you should take between 2000 and 2400 calories a day.

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