Mushroom Risotto

Mushroom Risotto

Forest and cep mushrooms combined with Arborio rice, Italian white wine and cheese, finished with buttered field mushrooms and Parmesan shavings.

Serves 1

Suitable for vegetarians

Cooking Instructions

For best results microwave from frozen.

MICROWAVE:  Cat E (950W).
Pierce film, cook on high heat for 3 minutes.  Stir.  Cook on high heat for a further 2 minutes.

Important Information

d
These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
k
Keep frozen at -18C
q
Do not refreeze

Nutritional Information

  per 100g
Energy863kJ (207kcal)
Fat13.0g
Of which saturates3.9g
Carbohydrates16.9g
Of which sugars1.2g
Fibre0.4g
Protein4.0g
Salt1.6g

Ingredients

Risotto Rice (44%), Water, White Wine (Sulphites), Whipping Cream (Milk), Field Mushrooms (5%), Regato Cheese [Cheese (Milk), Salt], Onions, Unsalted Butter (Milk), Forest Mushrooms, Corn Flour, Olive Oil, Mushroom Stock [Mushroom (Mushroom Concentrate, Dried Mushroom), Salt, Corn Flour], Vegetable Stock Powder [Vegetable Stock (Water, Onion, Carrot Extract, Tomato, Celery Extract, Herbs, Garlic, Spice), Salt, Glucose Syrup, Maltodextrin, Yeast Extracts, Sugar, Flavourings, Rapeseed Oil], Parsley, Parmesan [Cheese (Milk), Salt], Salt, Thyme, Cracked Black Pepper, White Pepper, Dried Tarragon.

 

Allergens are stated in bold.

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