Creamy Risotto with Peas

I make this risotto with high-quality Carnaroli rice. It includes green peas, green beans, and fresh herbs like basil. It's deliciously creamy thanks to the Parmesan cheese.

Peas, celery, green beans, white onion, garlic, lemon, fresh basil, chives, parsley, mature cheese, Carnaroli rice, organic vegetable stock, sunflower oil.

Allergens: koemelk, lactose, selderij, sulfiet.

Microwave

Heat the risotto loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons).

Oven — 200°C, 15-25 minMarleen's choice

Preheat the risotto covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Stir halfway through to ensure everything is heated evenly. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy124,46 kcal

Protein5,11 g

Fat2,97 g

of which saturated1,6 g

Carbohydrates17,41 g

Dietary fibre2,52 g

Salt0,21 g

Average weight: 275 g