200°C · 20-35 minAllergens
Lactose
Selderij
Sulfiet
MosterdRisotto with Green Asparagus
With this risotto, you'll feel transported to Italy: al dente green asparagus, fresh mint, and tangy Pecorino Romano. The lemon zest adds a refreshing twist, while the various herbs give the risotto a vibrant green hue. Accompanying it is a salad of cherry tomatoes, tender yellow beetroot, and fresh basil, dressed with a zesty orange vinaigrette.
Risotto with Green Asparagus
Green asparagus, cherry tomatoes, yellow beetroot, celery, peas, white onion, green beans, spinach, rocket, garlic, fresh basil, chives, mint, parsley and thyme, lemon zest, Parmesan cheese, Pecorino Romano DOP, Carnaroli rice, white wine, sugar, organic vegetable stock, white wine vinegar, sunflower oil.
Allergens: alcohol, koemelk, mosterd, selderij, sulfiet.
Microwave
Heat the risotto loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the risotto 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. Serve with the salad (cold). Disposable containers cannot go in the oven; transfer to an oven dish.