Zucchini lemon risotto

with toasted almonds and roasted red peppers

JUST VEGAN! | FAMILY FRIENDLY | NO ADDED GLUTEN | CALORIE SMART | Great for leftovers

This zingy risotto combines simple flavours beautifully for a perfect, satisfying meal that tastes fresh and light. There is a decent amount of hands-on time required for this dish, as a good risotto requires regularly stirring, but the effort is absolutely worth it!

Make this dish within 5 days of receiving your meal kit
Hands-on: 40-45 minutes
Ready in: 40-45 minutes
Cooking equipment: baking tray, small heatproof dish, large pot
No preparations steps required before you start cooking
Pantry items needed: olive oil, salt, freshly ground black pepper, white wine (optional)
Serves: 2 or 4

Nutritional information

	Per 495g serve	Per 100g
Energy	1390kJ (332Cal)	281kJ (67Cal)
Protein	10.2g	2.1g
Fat, total	16.6g	3.4g
– Saturated	1.6g	0.3g
Carbohydrate	31.1g	6.3g
– Sugars	10.4g	2.1g
Sodium	312mg	63mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: contains trea nuts.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Zucchini – or courgette – is rich in fibre and multiple antioxidants, vitamins and minerals, including lutein, zeaxanthin, vitamins A, C, B9, K, manganese, potassium and magnesium.

Zucchini has been linked to a variety of health benefits, including improved digestion, heart health, eye health and blood sugar management, enhanced immunity, lower risk of diabetes and of certain cancers, stronger bones, improved weight management.