200°C · 20-35 minAllergens
Selderij
Noten
Sulfiet
Mosterd
SojaSaffron Risotto with Courgette
This 100% plant-based (vegan) risotto is made with gently sautéed onion, saffron, and white wine. The risotto gains a delightful texture from pan-fried mushrooms, dried apricots, roasted hazelnuts, and al dente courgette. On the side, I serve a fresh salad with pumpkin, edamame beans, and roasted seeds and nuts. Enjoy your meal!
Mushrooms, white onion, courgette, chestnut mushrooms, pointed cabbage, butternut squash, celeriac, chioggia beetroot, edamame beans (young soybeans), dried apricots, fresh tarragon, cinnamon, paprika powder, thyme, hazelnuts, pumpkin seeds, sunflower seeds, Carnaroli rice, Dijon mustard, Noilly Prat vermouth, white wine, organic vegetable stock, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, mosterd, noten, selderij, soja, 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 evenly. Serve with the salad (cold). Disposable containers cannot go in the oven; transfer to an oven dish.