Risotto / Eggplant Compote with Parmesan

19,69 £

This bento combines a creamy bed of risotto (grains), cooked with green peas and flageolet beans (legumes), with a compote of eggplant, zucchini, and tomatoes, seasoned with Parmigiano Reggiano PDO and basil. A bento with a delightful taste of Italy…

Contenance: No selection

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Ingredients / Composition

Pure water from the Haut-Languedoc Regional Park
Zucchini*
Eggplants* (16%)
Whole round rice* (14%)
Green peas* (origin: France)
Tomatoes* (origin: France)
Cold-pressed sunflower oil* (origin: South-West)
Flageolet beans* (origin: France)
Onions*
Parmigiano Reggiano PDO* (0.9% | milk*)
Guérande salt, certified Nature & Progrès
Basil*
Turmeric*
Garlic*

*Ingredients from organic farming.
Certified by FR-BIO-01

Nutritional Values

Calories: 99 kcal / 416 kJ
Fat: 3.6 g
of which saturated fat: 0.6 g
Carbohydrates: 13 g
of which sugars: 1.6 g
Fiber: 2.5 g
Protein: 2.8 g
Salt: 0.73 g

Contains : lactose

Preparation Tips

To be reheated in the oven or in a bain-marie

Additional information

Additional information

Contenance: No selection	330g, 2x 330g