Butternut Squash & Tomato Risotto

*UNDER 400 CALORIES*

Ruby Says

"I slowly stir caramelised butternut squash and intensely sweet roasted cherry tomatoes through rich and creamy Carnaroli rice. Finished with shavings of aged parmesan and fresh parsley, this brings back fond memories of Italian holidays."

Ruby recommends: Lovely with a crisp mixed leaf salad or my leeks, peas & spinach side.

Cooking Times 

*Best cooked from frozen* 

  Oven cook - 40-45 mins 

  Microwave cook - 8 mins. 

*Please see back of pack for full instructions*

Ingredients

Squash butternut,(27%), Cherry tomatoes(27%), white wine sulphates (11%) garlic (11%), Celery (4.5%) Parmesan (4.5%) milk, Shallots (4%), Butter unsalted (2.5%) milk, Leeks (2.5%), Parsley fresh, Stock vegetable  water, onion, carrot juice, tomato, herbs, rapeseed oil, yeast extract, Salt, garlic, Rosemary fresh, Thyme fresh.

Allergens

Sulphates, celery, milk, rapeseed.