Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
An exquisite creamy risotto enriched with zucchini and mint, perfect for a summer dinner.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Wash the zucchini and cut them into matchsticks.
Step 2 of 8: Peel and chop the shallot and sauté it for 3 minutes over low heat in a knob of butter.
Step 3 of 8: Increase the heat, add the rice, and toast it for a couple of minutes. Deglaze with the white wine.
Step 4 of 8: Add the hot broth little by little. After about 10 minutes, add the zucchini cut into matchsticks as well. Continue cooking for at least another 5 minutes.
Step 5 of 8: Wash and dry the mint leaves and cut them into strips. Cook the salmon in a pan and then break it into pieces.
Step 6 of 8: Check the risotto's doneness and when it is almost cooked add the fresh cheese and the mint strips.
Step 7 of 8: Once the risotto is finished with 2 tablespoons of grated Parmigiano Reggiano or Pecorino, taste it and adjust the salt and pepper if needed.
Step 8 of 8: Divide the risotto among the plates and garnish with a few mint leaves. Serve extra grated cheese on the side, if desired.
Add £241.90 to get free shipping
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Fish and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving304 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,146 kJ513 kcal | 705 kJ169 kcal |
| Fat | 12.96 g | 4.26 g |
| of which saturated fatty acids | 7.03 g | 2.31 g |
| Carbohydrates | 79.14 g | 26.01 g |
| of which sugars | 5.9 g | 1.94 g |
| Fibre | 3.77 g | 1.24 g |
| Protein | 12.75 g | 4.19 g |
| Salt | 0.09 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
