Allergens
Lactose
SulfietTruffle Risotto
This deliciously creamy risotto features sautéed mushrooms, Parmesan cheese, and high-quality truffle oil. Served alongside is 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 [milk], Carnaroli rice, truffle oil (from summer truffle), white wine [sulphites, alcohol], 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 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 to 30 minutes (for 2 or more people). Stir halfway through to ensure everything is heated evenly.
Average weight: 540 g
