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Dinner

Spring vegetable risotto with garlicky tomato greens

Risotto cooked to perfection with white wine and parsley and packed with colourful veggies, served with garlicky greens and tomato. The peppers are high In vitamin C which supports the immune system.

Ingredients

greens with tomato and garlic (kale, chard, spinach, tomato, lemon juice, extra virgin olive oil, garlic, iodised salt, chilli powder), vegetable bouillon, broad beans, white risotto rice, courgette, leek, white wine, green peas, bell pepper, extra virgin olive oil, basil, parsley, garlic

Allergen advice

Allergen advice: for allergens see ingredients in bold

HOW TO HEAT

Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.

HOW TO STORE

Keep refridgerated and consume before the 'best before' date
Vitamin K 1008.0 UG
Vitamin E 5.1 MG
Vitamin B2 0.6 MG
B9 (folate) 285.7 UG
Vitamin A 13074.2 IU
B6 0.7 MG
B1 0.4 MG
B5 1.2 MG
B3 4.6 MG
Vitamin C 167.2 MG

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