Pumpkin and Sage Risotto

Just as a risotto should be: a few top ingredients that are the absolute flavour enhancers of this dish. We make a sort of soup from part of the roasted butternut squash to make the risotto creamy. The fresh sage leaves complete this dish perfectly. I serve it with a portion of vegetables, including roasted fennel and cherry tomatoes.

Fennel, butternut squash, pumpkin, cherry vine tomatoes, courgette, peas, white onion, spinach, leaf spinach, garlic, fresh sage, oregano, Parmesan cheese, Carnaroli rice, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: koemelk, sulfiet.

Microwave

Heat the risotto and 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

Preheat the risotto and vegetables covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 30-35 minutes (2 or more persons). Stir halfway through to ensure everything is heated through. Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy112,31 kcal

Protein5,16 g

Fat3,1 g

of which saturated1,42 g

Carbohydrates14,18 g

Dietary fibre1,89 g

Salt0,57 g

Average weight: 540 g

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