Mushroom Risotto

This creamy risotto, made with high-quality Carnaroli rice, is packed with sautéed mushrooms. The al dente peas and peppery rocket add a delightful crunch. I serve it with a portion of roasted and steamed vegetables.

Mushroom Risotto

Fennel, mushrooms, peas, cherry tomatoes, courgette, celery, white onion, chestnut mushrooms, spinach, oyster mushrooms, cèpes (porcini), boletus, oyster mushrooms, garlic, fresh basil, chives, parsley, oregano, Parmesan cheese, Carnaroli rice, truffle oil (from summer truffles), white wine, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, selderij, sulfiet.

Microwave

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

Oven — 200°C, 20-35 minMarleen's choice

Heat the risotto with the vegetables 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 through.

Energy110,76 kcal

Protein5,87 g

Fat5,05 g

of which saturated1,33 g

Carbohydrates11,7 g

Dietary fibre2,39 g

Salt0,42 g

Average weight: 540 g