Roasted Butternut Squash Risotto
With Kale, Quinoa & Pumpkin Seeds
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.
|Typical Values||Per 100g||Per Serving (300g)|
|Of which Saturates||0.4g||1.3g|
|Of which Sugars||2.7g||8.1g|
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.
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).