A versatile and original format, perfect for soups, warm salads and creative recipes. Red lentils and buckwheat bring flavor, character and a pleasant sense of balance. A different, smart and very useful option in the kitchen. How to prepare it (recommended method): toast the risone in a pan with a drizzle of EVO oil. Add the hot broth little by little, stirring, just like a risotto. Cook for about 8 minutes, until you get a creamy texture. You can add vegetables, tomato passata or ingredients of your choice. At the end of cooking, finish with a drizzle of EVO oil. Legù tip: treat it like a risotto to get the most flavor and creaminess. Quick alternative: cook 25 g of risone in 250 ml of boiling broth for about 8 minutes. Perfect for a simple and quick preparation.
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A versatile and original format, perfect for soups, warm salads and creative recipes. Red lentils and buckwheat bring flavor, character and a pleasant sense of balance. A different, smart and very useful option in the kitchen. How to prepare it (recommended method): toast the risone in a pan with a drizzle of EVO oil. Add the hot broth little by little, stirring, just like a risotto. Cook for about 8 minutes, until you get a creamy texture. You can add vegetables, tomato passata or ingredients of your choice. At the end of cooking, finish with a drizzle of EVO oil. Legù tip: treat it like a risotto to get the most flavor and creaminess. Quick alternative: cook 25 g of risone in 250 ml of boiling broth for about 8 minutes. Perfect for a simple and quick preparation.
