Water, vegetable stock (sea salt, yeast extract, vegetables (pumpkin, carrots, parsnips, tomatoes), sugar, parsley, olive oil, spices), pumpkin, shiitake mushrooms, leeks, risotto rice (Carnaroli rice (IT)), Bündner Bergkäse (mountain cheese), mascarpone (milk), maple syrup, soy sauce (soy), white wine (sulfur dioxide, sulfites), onions, ginger, olive oil, pepper, bay leaves
1
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of
2
How to heat up?
How to heat up?
To reheat, please remove the transparent bowls. Pour the contents of the bowls onto the dish after heating.
Heat:
Oven: Preheat the oven to 110°C (top/bottom heat) and remove the clear film from the dish. Place the dish in the oven and add a small ovenproof container containing 1–2 dl of water. After about 30 minutes, your dish is ready to enjoy.
Steamer: Remove the transparent film from the dish. Use the reheat function at 95 degrees Celsius and heat it for about 25 minutes.
Skillet: Heat the skillet over medium heat, add the food, and heat, stirring occasionally, until piping hot. Reduce the heat if necessary to prevent burning.
Microwave: Pierce the foil several times with a fork and heat the dish at 600 watts for 3-4 minutes.
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Leek Risotto with Shiitake Mushrooms 🔥
Leek Risotto with Shiitake Mushrooms 🔥
Portion size: 420g
Nutritional information per 100g
-
Energy: 460 kJ / 110 kcal
- Fat: 4.8 g
- Saturated fatty acids: 1.8 g
- Carbohydrates: 11.6 g
- Sugar: 7.2 g
- Protein: 4.9 g
Ingredients
Note: This dish is new to our range, so an AI-generated image is temporarily used to give you a visual impression. Please note that the actual product may vary. The contents of the side dish may vary slightly. Thank you for your understanding.
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