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This vegetable risotto keeps for 10 years at ambient temperature and is prepared by adding hot water directly to the bag. Simple and effective!
CONVAR's vegetable risotto is a creamy and refined instant dish, combining smooth rice with a generous selection of vegetables. Rich in flavour and balanced, it offers a comforting and nourishing meal, perfectly suited to replenishing energy reserves after intense effort.
Designed for tactical missions, outdoor activities and emergency supplies, this risotto meets the requirements of self-sufficient situations. Its ultra-flat FlatPack format facilitates transport and storage, whilst its robust packaging guarantees long shelf life, even in extreme weather conditions.
CONVAR's vegetable risotto is:
Ingredients: 40% rice, 12% vegetables in varying proportions (carrots, leeks, celery, onions), palm fat, modified starch, 8% textured soya protein concentrate, cream powder, lactose, table salt, wheat flour, flavouring (with wheat, celery), yeast extract, milk proteins, seasoning, sugar, yeast powder, caramel, spices, maltodextrin, acidifier: citric acid.
Allergens: Gluten, celery, soya, milk.
Preparation methods:
Preparation with hot water:
1) First remove the oxygen absorber from the pouch.
2) Then pour 380 ml of boiling hot water onto the dish in the pouch, stir well and leave to infuse for at least 12 minutes in the resealed pouch.
Preparation in the CONVAR™ heating pouch system:
1) First remove the oxygen absorber from the pouch.
2) Then mix 380 ml of cold water into the dish.
3) Place the pouch in the CONVAR™ heating pouch system and heat the dish evenly for at least 15 minutes.
Cold preparation:
Mix the dish with the indicated quantity of water and leave to stand for 40 minutes.
| Composition | Per 100g | Per product |
|---|---|---|
| Energy value in Kcal | 397 | 650 |
| Energy value in Kj | 1660 | 2656 |
| Lipids (g) | 11 | 17.6 |
| Of which saturated fats (g) | 1.9 | 3.5 |
| Carbohydrates (g) | 60 | 96 |
| Sugar (g) | 13 | 20.8 |
| Proteins (g) | 14.7 | 20.8 |
| Salt (g) | 3.3 | 5.3 |
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