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.

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

Allergens: koemelk, noten, selderij, sulfiet.

Microwave

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 minMarleen's choice

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 thoroughly. Disposable containers cannot be used in the oven, so transfer to an oven dish.

Energy105,2 kcal

Protein3,95 g

Fat4,47 g

of which saturated1,33 g

Carbohydrates11,23 g

Dietary fibre2,04 g

Salt0,36 g

Average weight: 540 g

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