Risotto 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.

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.

Energy118,25 kcal

Protein4,38 g

Fat4,95 g

of which saturated1,51 g

Carbohydrates12,37 g

Dietary fibre1,97 g

Salt0,36 g

Average weight: 540 g