Pumpkin and Sage Risotto

This is yesterday's meal, just as delicious today and €1 cheaper! Just as a risotto should be: a few top ingredients that are the absolute flavour makers of this dish. We make a sort of soup from part of the roasted butternut squash to keep the risotto creamy. The fresh sage leaves complete this dish perfectly. I serve it with a portion of vegetables featuring roasted fennel and cherry tomatoes. Packed per person in sustainable disposable packaging.

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

Allergens: alcohol, koemelk, sulfiet.

Microwave

Heat the risotto and vegetables covered with a loosely placed lid for 4 minutes.

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

Preheat the risotto and vegetables covered with aluminium foil or an ovenproof dish for 20 minutes. These containers cannot go 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