Creamy pumpkin risotto
with sage and roasted green beans
A well-balanced vegetarian risotto, perfect for lunch or dinner. Creamy rice cooked with garlic, onions and pumpkin, then mixed with cheese and sage for a sharp, flavorful note. The dish is topped with roasted pumpkin and pumpkin seeds for added protein, and served with a side of green beans.
Pumpkin risotto with green beans and pumpkin seeds
This meal contains 213 grams of vegetables.
Ingredients: water, 24% green beans, 18% pumpkin, 15% risotto rice, 7% pumpkin puree [pumpkin], 3% pumpkin seeds, olive pomace oil, onion, cheese flakes [MILK, salt, starter culture, microbiological rennet ], cream cheese [BUTTERMILK, cream (MILK), salt], garlic, corn starch, sea salt, basil, <1% sage, rosemary, black pepper, lactic acid bacteria
Nutritional value per serving
Ingredients in this meal
Allergens: Milch (einschließlich Laktose)Green beans
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Pumpkin seeds
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Olive oil
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Onion
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Cheese Flakes
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Cream cheese
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Garlic
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Corn starch
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Sea Salt
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Basil
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Rosemary
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Black pepper
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Lactic acid bacteria
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Microwave (800W): Remove the cardboard sleeve and pierce a few holes in the film. 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.
Oven (170˚C): Preheat the oven. Remove the cardboard sleeve and pierce a few holes in the film. 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.
Nutritional value per serving
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