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, sautéed in a touch of butter – pure enjoyment!

Snake 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

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

Energy112,27 kcal

Protein5,3 g

Fat5,18 g

of which saturated2,17 g

Carbohydrates12,57 g

Dietary fibre2,01 g

Salt0,43 g

Average weight: 540 g

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