Creamy Vegetable Risotto with Walnut Crumble
The secret to making risotto is called "mantecatura" and it refers to the steps taken when the rice has reached a perfect al dente texture. The heat is turned off, and a vigorous stirring action begins to release that coveted creaminess. Then the lid goes on and the risotto rests for two minutes, enough time to transform into the culinary delight we love!
| 194.3 | 5.9g | 37.3g | 1.3g |
| Calories | Protein | Carbs | Fat |
Ingredients:
Love! Pumpkin, arborio rice, mushrooms, broccoli, capsicum, peas, vegetable stock, spinach, white wine, onion, kale, cherry tomatoes, walnuts, sage, rosemary, thyme, garlic, lemon, nutitional yeast, parsely, EVOO, pink salt.
Allergens:Made with gluten free ingredients. Contains nuts.
| per serving (380g) | per 100 g | |
| Energy | 813 kj | 214 kj |
| Protein | 5.9 g | 1.6 g |
| Fat, total | 1.3 g | 0.3 g |
| - saturated | 0.2 g | 0.1 g |
| Carbohydrate | 37.3 g | 9.8 g |
| - sugars | 5.0 g | 1.3 g |
| Sodium | 382 mg | 101 mg |
Storage: Keep refrigerated, store at 5°C or below. Use within 4 days of delivery days.
Oven: Remove lid, cover with foil and heat in preheated 180°C oven for 15-20 min.
Microwave: Remove plastic lid and microwave on high 2-3 min. Ensure meal is heated through, stir well and enjoy.
Suitable to Freeze: Once frozen, consume within 3 months. Defrost in refrigerator and use with 24 hours. Do not refreeze.
