For best results, place the sealed package in the refrigerator to thaw about half a day before your meal - overnight (or in the early morning) if you want it for lunch, in the morning if it’s for dinner. If your plans change, the chilled and still sealed package will last up to 3 days in the refrigerator.
If you’re in a hurry, just get the package from the freezer and hold it under warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual.
Open and discard the package and put the carrots and the risotto next to each other in a pan to reheat (stove on low-medium heat, covered, stir occasionally, add a little water if needed). Alternatively, put it on a plate and reheat in the microwave (800W for 5 minutes).
Always adjust the salt level to your taste! You can then top it with fresh chopped herbs (mit, basil, or tarragon) or more crunchy nuts (sesame, sunflower, hazelnuts or more almonds...or a combination). Some olive oil or a drizzle of lemon juice are also great!
Barley risotto (barley, pumpkin, celeriac, leek, carrot, vegetable stock (carrot, onion, leek, celeriac, parsley, salt, spices), extra native olive oil, parsley, thyme, mint, savory, salt), grilled carrots (carrot, lemon juice, soy sauce, sugar, almonds, extra native olive oil, lemon zest, salt, pepper)