Seasonal Squash Orzotto (v)
Creamy vegan pearl barley risotto with seasonal squash, sage and green pesto, topped with crunchy sliced almonds.
Typical values per 375g serving.
Butternut Squash, Barley, Parsley, Olive Oil, Onion, Almonds (Nuts), Sage, Vegan Grated Cheese, Vegetable Stock (Celery), Garlic, Salt, Black Pepper.
For allergens, see ingredients in bold.
This recipe contains Barley, Celery, Nuts.
Please note that our kitchen handles celery, gluten, mustard, tree nuts, peanuts, sesame, soya, and sulphites. Whilst every care has been taken to avoid contamination, trace allergens may be present in all of our meals. Please get in touch if you’d like to know more.
Remove sleeve and pierce film. Heat in the microwave on high for 3 minutes 30 seconds or until piping hot through. Let stand for 1 minute before enjoying!
Keep refrigerated and consume within 5 days.
Suitable for home freezing. Freeze as soon as possible. Defrost thoroughly in the fridge. Once defrosted, follow the heating guidelines above.