How to heat up?
How to heat up?
Remove the transparent bowls for reheating. The contents of the bowls must be added to 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 peas
Saffron risotto with peas
with porcini mushrooms and Sbrinz
Portion size 440 g
Nutritional information per portion / 100g
- Calories: 3091 kJ, 739 kcal / 702 kJ, 168 kcal
- Carbohydrates: 74.1 g / 16.8 g
- Fat: 34.8 g / 7.9 g
- Protein: 25.7 g / 5.8 g
Ingredients:
Vegetable stock (water, sea salt, yeast extract, vegetables (pumpkin, carrots, parsnips, tomatoes), table salt, sugar, parsley, olive oil, spices), white wine ( SULPHUR DIOXIDE), carnaroli rice (Italy), peas, Grana Padano (MILK, salt, rennet, lysozyme ( EGG)), onions, butter (MILK), grated Sbrinz (Swiss extra-hard cheese made from raw MILK), rapeseed oil, dried porcini mushrooms, salt, saffron, pepper
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