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How to heat up?

Remove the transparent bowls for reheating. Pour the contents of the bowls onto the dish after heating.

Reheating:

Oven: Remove the transparent foil from the dish and preheat the oven to 110 degrees Celsius. Fill a small ovenproof container with a little water (approx. 1-2 dl) Place the dish and the container in the oven for approx. 30 minutes.

Steamer: Remove the transparent foil from the dish. Use the regeneration function at 95 degrees Celsius and heat for approx. 25 minutes.

Pan: Heat the pan on a medium heat, add the food and heat it, stirring occasionally, until it is hot through and through. Reduce the heat if necessary to prevent burning.

Microwave: Prick the foil several times with a fork and heat the dish at 600 watts for 3-4 minutes.

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Buckwheat risotto with mushrooms

Buckwheat risotto with mushrooms

Buckwheat with mushrooms, oyster mushrooms, parsley, miso and almonds

Portion size 460 g

Nutritional information per portion / 100 g

  • Energy: 4244 kJ, 1014 kcal / 923 kJ, 221 kcal
  • Protein: 34.1 g / 7.4 g
  • Fat: 59.8 g / 13.0 g
  • Carbohydrates: 78.9 g / 17.1 g
  • Sugar: 11.8 g / 2.6 g
  • Saturated fatty acids: 4.8 g / 1.0 g

Ingredients

Vegetable stock (water, sea salt, yeast extract, vegetables (pumpkin, carrots, parsnips, tomatoes), table salt, sugar, parsley, olive oil, spices), buckwheat, oyster mushrooms, mushrooms, almonds (“HARD-SHELLED FRUIT"), onions, white miso (rolled barley GLUTEN, peas, salt, Aspergillus oryzae), garlic, rapeseed oil, parsley, olive oil, table salt, paprika, pepper

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