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How to heat up?

Remove the transparent bowls for reheating. Pour the contents of the bowls onto the dish after heating.

Reheating:

Oven: Remove the transparent foil from the dish and preheat the oven to 110 degrees Celsius. Fill a small ovenproof container with a little water (approx. 1-2 dl) Place the dish and the container in the oven for approx. 30 minutes.

Steamer: Remove the transparent foil from the dish. Use the regeneration function at 95 degrees Celsius and heat for approx. 25 minutes.

Pan: Heat the pan on a medium heat, add the food and heat it, stirring occasionally, until it is hot through and through. Reduce the heat if necessary to prevent burning.

Microwave: Prick the foil several times with a fork and heat the dish at 600 watts for 3-4 minutes.

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Saffron risotto with sautéed mushrooms

Saffron risotto with sautéed mushrooms

with champignons, oyster mushrooms, parsley and Sbrinz

Portion size 450 g

Nutritional information per portion / 100 g

  • Energy: 2509 kJ, 600 kcal / 558 kJ, 133 kcal
  • Protein: 22.1 g / 4.9 g
  • Fat: 31.3 g / 6.9 g
  • Carbohydrates: 54.7 g / 12.2 g
  • Sugar: 5.7 g / 1.3 g
  • Saturated fatty acids: 14.2 g / 3.2 g

Ingredients

Vegetable stock (water, sea salt, yeast extract, vegetables (pumpkin, carrots, parsnips, tomatoes), table salt, sugar, parsley, olive oil, spices), oyster mushrooms, mushrooms, white wine ( SULPHUR DIOXIDE), Carnaroli rice (Italy), onions, grated Sbrinz (Swiss extra-hard CHEESE made from raw MILK), butter (MILK), Grana Padano (MILK, salt, rennet, lysozyme ( EGG)), rapeseed oil, table salt, parsley, garlic, saffron, pepper

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