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Roasted Butternut Squash Risotto (Dairy & Gluten Free)

Soft butternut squash on a bed of rice and quinoa, mixed mushrooms and a blast of coarsely chopped kale. Not forgetting a handful of vitamin-packed pumpkin seeds thrown in for good measure. Straightforward and simple, no messing around.

Nutritional Information
Typical Values Per 100g Per Serving (300g)
Energy (kj/Kcal) 366/87 1098/261
Fat 2.6g 7.8g
Of which Saturates 0.4g 1.3g
Carbohydrate 12.1g 36.3g
Of which Sugars 2.7g 8.1g
Fibre 2.3g 6.9g
Protein 2.7g 8.0g
Salt 0.4g 1.3g
Each Pot Contains
ENERGY 1098kj 261kcal 13% FAT 7.8g 1.3g 8.1g 1.3g 11% SATURATES 7% SUGARS 9% SALTS 22% of the reference intake Typical values per 300g: Energy 1098kj / 261kcal
Ingredients

Butternut Squash (32%), Cooked Rice (23%), Cooked Quinoa, Chestnut Mushroom, Button Mushroom, Kale, Water, Cooked Brown Rice, Rapeseed Oil, Pumpkin Seed, Coconut, Garlic, Lemon Juice, Salt, Cornflour.

Cooking Instructions

Microwave – From Chilled.
Remove outer packaging and slightly loosen the lid.
Heat on full power (900W) for 2 minutes, stir and heat for another 1 1/2 minutes (900W).

Where to buy

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