Allergens
Lactose
Selderij
SulfietMushroom Risotto
This creamy risotto, made with high-quality Carnaroli rice, is packed with sautéed mushrooms and fresh spinach. It comes with fresh buffalo mozzarella that melts beautifully when warmed at home. A delightful autumn treat!
Mushroom Risotto
Chestnut mushrooms, spinach, courgette, white onion, peas, celery, cèpes (porcini), boletus, oyster mushrooms, garlic, fresh parsley, buffalo mozzarella, Parmesan cheese, Carnaroli rice, organic vegetable stock, white wine vinegar, sunflower oil.
Allergens: koemelk, selderij, sulfiet.
MicrowaveMarleen's choice
Heat the risotto with the vegetables covered loosely with a lid or with cling film for 4 minutes (1 person) to 8 minutes (2 or more persons). Stir halfway through to ensure everything is heated evenly.
Oven — 200°C, 20-35 min
Heat the risotto covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Stir halfway through to ensure everything is heated evenly.
Average weight: 540 g
