200°C · 20-35 minAllergens
Lactose
SulfietAubergine Risotto
Today on the menu is this vegetarian risotto, which I make with oven-roasted cherry tomatoes and aubergine, along with braised fennel. Rich in flavour thanks to the Parmesan cheese and fresh black pepper. Served with a salad of courgette and Kalamata olives, dressed with basil dressing. Enjoy your meal!
Aubergine, cherry tomato, courgette, fennel, white onion, spinach, garlic, fresh basil and thyme, Kalamata olives, sun-dried tomato (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), fennel seeds, Parmesan cheese, Pecorino Romano DOP, Carnaroli rice, tomato purée, white wine, organic vegetable stock, extra virgin olive oil and sunflower oil, white wine vinegar, pepper and salt.
Allergens: alcohol, koemelk, sulfiet.
Microwave
Heat the risotto loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the risotto covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 30-35 minutes (2 or more persons). Stir halfway through to ensure everything is heated evenly. Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g