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Roast Beetroot & Pumpkin Risotto w/Orange Maple Glaze & Tamari Seeds

Chewy roasted beetroot sit on top of this creamy, sweet pumpkin, fresh herb, brown rice & quinoa 'risotto' base. Finished with a sprinkling of tamari almonds & seeds and drizzled with a maple syrup & orange juice reduction. A load of flavour.

ContainsSoy, Almond

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Dietaries

Gluten free
Vegan
Nut free
Dairy free
Egg free
Soy free
FODMAP
Vegetarian
Low fat
Whole food plant based
Calorie conscious

Preparation and storage notes

DEFROSTING INSTRUCTIONS: Remove from freezer and put into fridge 24hrs prior to reheating, or set the weight defrost setting on microwave for 320g.
COOKING INSTRUCTIONS:
Microwave: slightly loosen lid and reheat on high heat for 3 minutes. Remove lid, stir and heat in further 1 minute increments until evenly heated throughout.
Stovetop: transfer contents into a saucepan over medium heat. Reheat, stirring regularly, until evenly heated throughout.

Ingredients

Water, filtered, Butternut Pumpkin, Beetroot, Brown rice, Quinoa, tri colour, Baby spinach leaves, Celery, Spring onion tips, Extra virgin olive oil, Orange juice, fresh squeeze, Pepitas, Sunflower seed kernel, Almond, slivered, Maple Syrup (Pure), GF Vegetable stock (low FODMAP), Thyme, fresh, Sea Salt, cooking, Rosemary, fresh, Sage, fresh, Tamari (GF) (Soy), Cinnamon, ground, Chilli flakes

CONTAINS: Soy, Almond.

Nutritional information

Serving 320gPer servePer 100g
Energy1463 kJ
350 Cal
457 kJ
109 Cal
Protein11 g3 g
Fat, total8 g3 g
Saturated1 g0 g
Carbohydrates52 g16 g
Sugars16 g5 g
Sodium369 mg115 mg
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