Autumn Risotto

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. I think it's time for an autumn risotto on the menu! This vegetarian risotto is warm in flavour, packed with roasted vegetables and finished with aged cheese, hazelnuts, and fresh sage. Served with a refreshing dressed salad.

Autumn Risotto

Parsnip, pumpkin, carrot, celery, cucumber, white onion, rocket, mixed salad, garlic, fresh basil, parsley and sage, fennel seeds, hazelnuts, aged cheese, Parmesan cheese, Carnaroli rice, Noilly Prat vermouth, organic vegetable stock, white wine vinegar, homemade ginger-mustard dressing (sunflower oil, pasteurised free-range egg yolk, ginger syrup, coarse mustard, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, noten, selderij, sulfiet.

Microwave

Heat the risotto loosely covered for 3-4 minutes. Serve with the salad (cold).

Oven — 200°C, 20 minMarleen's choice

This container cannot go in the oven, transfer to an ovenproof dish and heat the risotto covered with aluminium foil or an ovenproof plate for 20 minutes. Stir halfway through to ensure everything is heated through. Serve with the salad (cold).

Energy105,33 kcal

Protein3,84 g

Fat4,41 g

of which saturated1,36 g

Carbohydrates11,47 g

Dietary fibre1,93 g

Salt0,47 g

Average weight: 540 g