Plant-Based
Velvety risotto simmered in a rich coconut cashew cream sauce with butternut pumpkin and wilted spinach, finished with golden candied pecans for an irresistible sweet and savoury crunch.
sour cream mix, candied pecan mix, arborio rice, coconut milk, veggie stock paste, baby spinach, butternut pumpkin, brown onion, garlic clove
