Butternut Squash & Tomato Risotto

* ONLY 371 CALORIES PER PORTION*

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 Vegetarian 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

Cherry tomatoes (17.41%) Water, Risotto Rice (17.41%) Squash, butternut, (17.41%) Shallots, white wine sulphates Butter, unsalted milk, Vegetarian Parmesan milk, Celery, Stock vegetable: water, celery, onion, carrot juice, tomato, herbs, yeast extract, salt,, chicory extract, sugar, rapeseed oil, natural flavouring, Parsley, fresh, Oil vegetable (containing Rapeseed) Salt, Thyme, fresh, Pepper, black, Sage, fresh

Allergens

Sulphates, celery, milk,