Truffle Risotto

This creamy risotto is deliciously enriched with sautéed mushrooms, Parmesan cheese, and high-quality truffle oil. Served alongside, I provide a portion of warm vegetables including green beans, courgette, and spinach. Enjoy your meal!

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.

MicrowaveMarleen's choice

Heat the risotto and vegetables covered with plastic wrap for 3-4 minutes up to 6-7 minutes (for 2 or more people). Stir halfway through to ensure everything is heated evenly.

Oven — 200°C, 15-30 min

Plastic containers cannot be used in the oven; transfer the food to an ovenproof dish. Heat the risotto and vegetables covered with aluminium foil or an ovenproof plate for 15-20 minutes up to 30 minutes (for 2 or more people). Stir halfway through to ensure everything is heated evenly.

Energy115,27 kcal

Protein4,96 g

Fat4,11 g

of which saturated1,29 g

Carbohydrates12,99 g

Dietary fibre1,97 g

Salt0,31 g

Average weight: 540 g

On the menu next week

Wednesday 23 September

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