200°C · 15-30 min
GezinsvriendelijkAllergens
Lactose
SulfietTruffle Risotto
This is yesterday's meal, just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging. This risotto is wonderfully creamy with sautéed mushrooms, Parmesan cheese, and high-quality truffle oil. Accompanied by a portion of warm vegetables including green beans, courgette, and spinach. Enjoy your meal!
Truffle Risotto
Mushrooms, fennel, white onion, courgette, spinach, peas, green beans, pumpkin, garlic, fresh parsley, thyme, Parmesan cheese, Carnaroli rice, truffle oil (from summer truffles), white wine, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, sulfiet.
Microwave
Heat the risotto and vegetables covered with plastic wrap for 3-4 minutes. Stir halfway through to ensure everything is heated evenly.
Oven — 200°C, 15-30 minMarleen's choice
Plastic containers cannot go in the oven; transfer the food to an oven dish. Heat the risotto and vegetables covered with aluminium foil or an oven-safe plate for 15-20 minutes. Stir halfway through to ensure everything is heated evenly.
Average weight: 540 g
