Harvest Risotto – Pumpkin Risotto with Veggies

Highlights

Hokkaido pumpkin

Adored for its rich, creamy texture and complex aroma, this fall favourite is also beautiful in its deep orange colour.

Yellow Zucchini

Also called summer squash, zucchini are versatile, delicious and low in calories.

Spinach

Green, wild and powerful! Fresh, sautéed or cooked, we love spinach in every form.

Ingredients

Cooked rice (water, rice, salt), pumpkin, yellow zucchini, coconut cream (coconut, water), fried onions (onions, sunflower oil), leaf spinach, vegetable stock (carrot, onion, leek, salt, water, sugar, extra virgin olive oil, potato starch), concentrated orange juice, lemon juice, rice starch, salt, black pepper.

Nutrients

Typical values	100g	Portion (450g)
Energy (kj/kcal)	402/95	1809/428
Fat (g)	1,9	8,6
of which saturated fatty acids (g)	1,5	6,8
Carbohydrates (g)	17,2	77,4
of which sugar (g)	2,3	10,4
Dietary fiber (g)	0,6	2,7
Protein (g)	2	9
Salt (g)	0,8	3,5

Preparation

IN THE PAN WITH LID (RECOMMENDED):

1

put frozen dish with 150 ml of water in preheated pan

2

cook on high heat until sauce is largely liquid

3

then let simmer on medium heat for another 2-4 minutes

4

stir frequently

MICROWAVE:

1

put the frozen dish with 50 ml of water in a microwaveable container

2

heat for approx. 6-8 minutes at 800 watts until all the ingredients are cooked, stir frequently