Creamy tomato risotto | Ready To Eat Meal
with grilled courgette and peppers, fresh basil and pine nuts
A well-balanced vegetarian risotto, perfect for lunch or dinner. Creamy rice is cooked with garlic and red onions. It’s sprinkled with basil and cheese for a cheesy note. The dish is topped with roasted cherry tomatoes. Roasted bell peppers and zucchini are served on the side. Toasted pine nuts add a crunchy finish.
Risotto rice with vegetables, pine nuts, and creamy tomato sauce
This meal contains 169 grams of vegetables.
Ingredients: 34% tomato risotto sauce (water, 19% tomato, onion, cheese (MILK, salt, lactic acid, microbial rennet), 4.8% cream cheese (BUTTERMILK, cream (MILK), Salt, lactic acid), Olive oil, Tomato puree, cornstarch, spices, 1.9% basil, sea salt, herbs), 29% risotto rice (water, rice), 12% cherry tomato, 10% courgette, 10% Paprika, 4.2% pine nuts, olive pomace oil, spices, sea salt, lactic acid bacteria.
Nutritional value per serving
Ingredients in this meal
Allergens: Melk (inclusief lactose)Arborio
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Cherry tomatoes
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Zucchini
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Bell pepper
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Pine nuts
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Tomato
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Onion
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Olive oil
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Tomato sauce
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Cornstarch
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Spices
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Sea salt
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Cream cheese
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Cheese
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Basil
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How to best enjoy
Microwave (800W): Remove the cardboard sleeve. Partially open the film to remove the cup from the meal and fold the film back. Place the container in the microwave and heat the meal for 3.5 minutes. Let the meal rest for 1 minute before removing the film. Be cautious of hot steam when opening. Add the contents of the cup to the meal.
Oven (170˚C): Preheat the oven. Remove the cardboard sleeve. Partially open the film to remove the enclosed cup from the meal and fold the film back. Place the container in a preheated oven and heat the meal for 20 minutes. Then let the meal rest for 1 minute before removing the film. Be cautious of hot steam when opening. Add the contents of the cup to the meal.
Nutritional value per serving
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