Truffle Risotto with Chicken

A creamy risotto featuring tender braised pieces of chicken (Beter Leven 2 stars), sautéed fennel, and fried mushrooms. The truffle and Parmesan cheese complete this risotto perfectly! Served with a portion of sautéed pumpkin, broccoli, and courgette. Enjoy your meal!

Chicken thigh fillet (Beter Leven 2 stars), pumpkin, broccoli, courgette, white onion, mushrooms, fennel, garlic, fresh parsley, thyme, Parmesan cheese [milk], Carnaroli rice, truffle oil (from summer truffle), organic vegetable stock, truffle tapenade (from summer truffle), white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: koemelk, sulfiet.

MicrowaveMarleen's choice

Heat the truffle risotto with chicken and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the truffle risotto with chicken and vegetables covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Stir halfway through to ensure everything is heated thoroughly. Plastic containers and lids cannot go in the oven, so transfer to an oven dish.

Energy99,83 kcal

Fat4,05 g

of which saturated1,5 g

Carbohydrates8,6 g

Dietary fibre1,1 g

Protein8,89 g

Salt0,26 g

Average weight: 540 g

On the menu in 2 weeks

Sunday 8 November

Try now →