Risoniotto with Pumpkin

I make this vegetarian dish using riso, a rice-shaped pasta, which I cook until al dente. I then mix it with a sauce based on tomatoes, braised fennel, fresh sage, tender pumpkin, and Parmesan cheese. Served with a portion of crisp green vegetables (different from the photo). Enjoy!

fennel, courgette, pumpkin, tomatoes, spinach, white onion, artichoke heart, green beans, garlic, fresh parsley, sage, thyme, Parmesan cheese [milk], crème fraîche [lactose, milk], cream [lactose, milk], orzo pasta (wheat flour), organic vegetable stock, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, sulfiet.

MicrowaveMarleen's choice

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

Oven — 200°C, 15-30 min

Preheat the risoniotto and vegetables covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy105,49 kcal

Fat3,4 g

of which saturated1,84 g

Carbohydrates13,44 g

Dietary fibre1,74 g

Protein4,28 g

Salt0,24 g

Average weight: 540 g

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