Risotto with Fried Cauliflower

This risotto is packed with finely chopped vegetables and has a lovely creamy texture. The Parmesan cheese added at the end gives the risotto an extra burst of flavour. Accompanying it are cauliflower florets, battered and fried, adding even more vegetables and a delightful treat on the plate! In the photo, the fried cauliflower is not shown, and there are more vegetables in the risotto.

Cauliflower, broccoli, peas, pumpkin, celery, courgette, white onion, garlic, lemon, fresh basil, chives, rosemary, capers, garlic powder, oregano, onion powder, Parmesan cheese, Carnaroli rice, chickpea flour, self-raising flour, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, selderij, sulfiet.

Microwave

Heat the risotto loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the cauliflower for 1 minute. Note, it will not be crispy anymore.

Oven — 200°C, 15-30 minMarleen's choice

Preheat the risotto covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Add the cauliflower for the last 5 minutes. Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy156,07 kcal

Protein5,09 g

Fat8,7 g

of which saturated1,74 g

Carbohydrates13,03 g

Dietary fibre2,43 g

Salt0,43 g

Average weight: 540 g

On the menu in 2 weeks

Sunday 28 June

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