You can’t beet this vegetarian risotto! Creamy crème fraiche and hulled barley risotto with roasted beetroot and topped with fresh mint and toasted walnuts.
Beetroot, hulled barley, walnuts, mint, garlic, onion, veggie stock, butter, parmesan, dill, crème fraiche, carrot, celery, cider vinegarDishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
|Servings per package: 1
Serving size: 400g/480g
per Serving 400g
| Average Quantity
per Serving 480g
|Average Quantity per 100 g|
Remove sleeve and clear lid.
Remove lid and warm in microwave for 3-5 minutes or until piping hot.
Preheat oven to 160°C.
Remove lid, cover and heat for 12 to 15 mins or until piping hot.
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.