Pour the contents into a saucepan, add 700 ml (3 cups) of cold water and 30 ml (2 tablespoons) of olive oil, mix well and place on the fire. Once boiling, lower to a simmer with the saucepan uncovered, cook for 15 minutes, stirring from time to time, until the characteristic consistency of Risotto is obtained. Serve with a sprinkle of Parmesan cheese (optional).