Pumpkin and Sage Risotto

Just how 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 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 tomato, courgette, peas, white onion, spinach, leaf spinach, garlic, fresh sage, oregano, Parmesan cheese [milk], Carnaroli rice, white wine [sulphites, alcohol], organic vegetable stock, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, sulfiet.

MicrowaveMarleen's choice

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 min

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 go in the oven, transfer to an oven dish.

Energy112,31 kcal

Fat3,04 g

of which saturated1,42 g

Carbohydrates14,18 g

Dietary fibre1,89 g

Protein5,16 g

Salt0,57 g

Average weight: 540 g

Last on the menu on 6 October 2026. View current menu →

Pumpkin and Sage Risotto

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