Serving Size 50 g
Per 100 g
|Energy||760 kJ||1520 kJ|
|Protein||3.5 g||7.0 g|
|Fat, total||0.5 g||1.0 g|
|- saturated||0.5 g||1.0 g|
|Carbohydrates||40.0 g||80.0 g|
|- sugars||0.5 g||1.0 g|
|Sodium||3 mg||5 mg|
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Arborio Rice is traditionally used for risotto, but it is also delicious in soups and rice cakes. This variety of white rice expands when cooked to produce a light fluffy grain that absorbs the flavours it is cooked with beautifully. It has a natural nutty flavour and fresh aroma.
How to Use:
Beyond classic risottos, Arborio rice can be used in soups, pilaf, and even Spanish paella or creamy cinnamon rice pudding. Pre-cooked risotto makes wonderful light patties – try them with fish and Thai spice; chilli and chicken; or fresh herbs, sweet potato and caramelised onion. Some delectable Risottos are pumpkin and asparagus; mushrooms; chicken or seafood. For something spectacular on a special occasion try with black squid ink. Wonderful dessert risottos can be created with chocolate and berries, figs and almonds or orange marmalade.
To cook Arborio for risotto heat a little oil and butter in a pan. Sautee onion and garlic (if required) before adding rice – moving it around pan constantly for a few minutes until rice is just translucent. Add 1 ½ cups of hot stock (or water), adjust heat to simmer and stir until most of the liquid has been absorbed. Continue adding stock (1/2 a cup at a time) and stirring until risotto is creamy and tender, about 15 minutes. Serve savoury risottos with plenty of cracked black pepper, fresh herbs and aged parmesan.
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Up to 18 months when stored as above. See Best Before date.
Images for illustrative purposes only.