Grilled Pepper Risotto

Packed with vegetables and bursting with flavour, this vegetarian risotto is made with grilled peppers, pumpkin, and Parmesan cheese. I serve it with a portion of green vegetables, gently sautéed in a small amount of butter – pure enjoyment!

Green beans, spinach, pepper, peas, white onion, celery, garlic, fresh basil, nutmeg, buffalo mozzarella, Parmesan cheese, butter, Carnaroli rice, tomato purée, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, selderij.

MicrowaveMarleen's choice

Heat the risotto with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the risotto with vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy101,36 kcal

Protein5,29 g

Fat3,97 g

of which saturated1,33 g

Carbohydrates12,56 g

Dietary fibre2,01 g

Salt0,43 g

Average weight: 540 g

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Sunday 30 August

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