Winter Risotto

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. 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 aged cheese, hazelnuts, and fresh sage. You'll also receive a portion of roasted and steamed vegetables.

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

Allergens: alcohol, koemelk, noten, selderij, sulfiet.

Microwave

Heat the risotto and vegetables loosely covered for 3-4 minutes.

Oven — 200°C, 20-25 minMarleen's choice

Preheat the risotto and vegetables covered with aluminium foil or an ovenproof dish for 20-25 minutes. Stir halfway through to ensure everything is heated thoroughly.

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