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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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Tomato risotto with zucchini

Tomato risotto with zucchini

Confit cherry tomatoes, olives, basil and Sbrinz

Portion size 450 g

Nutritional information per portion / 100g

  • Energy: 2549 kJ, 609 kcal / 566 kJ, 135 kcal
  • Protein: 21.0 g / 4.7 g
  • Fat: 32.8 g / 7.3 g
  • Carbohydrates: 55.5 g / 12.3 g
  • Sugar: 9.6 g / 2.1 g
  • Saturated fatty acids: 14.3 g / 3.2 g

Ingredients

Vegetable stock (water, sea salt, yeast extract, vegetables (pumpkin, carrots, parsnips, tomatoes), table salt, sugar, parsley, olive oil, spices), courgettes, Carnaroli rice (Italy), white wine ( SULPHUR DIOXIDE), Cherry tomatoes, Sbrinz (Swiss extra-hard cheese made from raw MILK, onions, butter (MILK), Grana Padano (MILK, salt, rennet, lysozyme (EGG), tomato puree (tomatoes, salt), black olives (black olives, salt, stabilizer: Iron gluconate), rapeseed oil, olive oil, garlic, basil, salt, pepper

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