Winter Risotto

I think it's time for a winter risotto on the menu! This vegetarian risotto is warm in flavour, packed with roasted vegetables, and finished with mature cheese, hazelnuts, and fresh sage. You'll also receive a portion of roasted and steamed vegetables on the side.

Winter Risotto

fennel, parsnip, pumpkin, carrot, cherry tomato, courgette, celery, white onion, spinach, rocket, garlic, fresh basil, parsley, sage, oregano, fennel seeds, hazelnuts, mature cheese [milk], Parmesan cheese [milk], Carnaroli rice, organic vegetable stock, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: koemelk, noten, selderij, sulfiet.

MicrowaveMarleen's choice

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

Oven — 200°C, 20-35 min

Preheat the risotto and vegetables covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Stir halfway through to ensure everything is heated through. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy105,2 kcal

Fat4,37 g

of which saturated1,33 g

Carbohydrates11,23 g

Dietary fibre2,04 g

Protein3,95 g

Salt0,36 g

Average weight: 540 g