200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
SulfietRisoniotto with Pumpkin
I make this vegetarian dish using riso, a rice-shaped pasta, which I cook al dente. I then mix it with a sauce based on tomatoes with braised fennel, fresh sage, tender pumpkin, and Parmesan cheese. Served with a portion of crisp green vegetables (different from the photo). Enjoy!
Fennel, pumpkin, courgette, tomatoes, spinach, white onion, artichoke heart, green beans, garlic, fresh parsley, sage, thyme, Parmesan cheese, crème fraîche, cream, orzo pasta (wheat flour), white wine, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, sulfiet.
Microwave
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 minMarleen's choice
Preheat the risoniotto and vegetables covered with aluminium foil or an ovenproof 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.
Average weight: 540 g
