Pumpkin, leek, risotto rice (Carnaroli rice (IT)), shiitake, Bündner mountain cheese (MILK), mascarpone (MILK), white wine (SULPHITES), onions, ginger, vegetable broth (sea salt, yeast extract, vegetables [pumpkin, carrots, parsnips, tomatoes], table salt, sugar, parsley, olive oil, spices), soy sauce (SOY), maple syrup, olive oil, peppercorns, rapeseed oil, table salt
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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 💪
Leek risotto with shiitake 💪
Portion: 560g
Nutritional values per 100g
- Energy: 459 kJ / 110 kcal
- Fat: 4.6 g
- Saturated fatty acids: 2.0 g
- Carbohydrates: 11.5 g
- Sugar: 2.4 g
- Protein: 4.9 g
- Salt: 0.9 g
Ingredients
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