Butternut & Edamame Bean Risotto- Balance box

Vegetable Bouillon Powder

3 g

Arrowroot

½ g

Rapeseed Oil

1 ml

Onion(s)

30 g

Butternut Squash

90 g

Garlic

1 g

Edamame Beans, cooked

65 g

Parsley, fresh

1 sprig(s)

Peas, frozen, boiled

55 g

Broccoli, raw

80 g

Dry white wine

20 ml

Pearl barley, dry

40 g

Feta Cheese

25 g