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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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Black salsify risotto with sea buckthorn

Black salsify risotto with sea buckthorn

White wine risotto with confit black salsify, sea buckthorn and Sbrinz

Portion size 480 g

Nutritional information per portion / 100 g

  • Energy: 2873 kJ, 687 kcal / 598 kJ, 143 kcal
  • Protein: 19.8 g / 4.1 g
  • Fat: 33.8 g / 7.1 g
  • Carbohydrates: 64.2 g / 13.4 g
  • Sugar: 13.9 g / 2.9 g
  • Saturated fatty acids: 15.4 g / 3.2 g

Ingredients

Vegetable stock (water, sea salt, yeast extract, vegetables (pumpkin, carrots, parsnips, tomatoes), table salt, sugar, parsley, olive oil, spices), black salsify (sodium metabiSULFIT), carnaroli rice, white wine (SULPHUR DIOXIDE), Sbrinz grated (Swiss extra hard CHEESE made from raw MILK), onions, Grana Padano (MILK, salt, rennet, lysozyme ( EGG), butter (MILK), sea buckthorn pulp, olive oil, sugar, rapeseed oil, lemon juice, apple cider vinegar (apple cider vinegar, antioxidant: Ascorbic acid), table salt, pink pepper, pepper, star anise, cardamom

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