Creamy Butternut Squash Risotto
Serving: For 2 people.
VEGETARIAN. Butternut squash and kale risotto served with grilled acorn squash and roasted pumpkin seeds.
Ingredients: Butternut squash, arborio rice , canola oil, onion, pumpkin seeds, parmesan, kale, vegetable bouillon concentrate, steak spices, salt, garlic, spices, smoked paprika.
Contains : Mustard, dairy products.
May contain : Gluten, nuts, sesame, soy, wheat, sulphite, peanuts.
01- Boil about 5L of water in a large saucepan;
02- Add all your meal packets to the boiling water;
03- Reduce heat to medium and let sit for 8 minutes;
04- Using a pair of scissors and a serving spoon, set the plates as suggested above.
Stores in the fridge for up to 14 days.