Wild Garlic & Portobello Risotto
A creamy Portobello and chestnut mushroom risotto made using Scottish wild garlic hand picked in Berwickshire.
Water, Riso Gallo Arborio, Portobello Mushroom (10%), Chestnut Mushrooms (10%), White wine (Sulphites), Parmesan (Milk), Onion, Fennel, Leek, Unsalted butter (Milk), Wild garlic (1.6%), Salt, Garlic, Olive Oil, Celery, Parsley, Black pepper
Allergens listed in bold
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
|For best results oven cook from frozen.||Serves 1 (300g)||Serves 2 (600g)|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and film. Place on a baking tray in the oven. Allow to stand for 1 min and ensure food is piping hot before serving.
|Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving.||8 mins||
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
|Typical Values||Per 100g||Per Serving|
|Energy kj (kcal)||528 kJ (126 kcal)||1431 kJ (341 kcal)|
|Fat (of which saturates)||4.4 g (2.5 g)||12 g (6.9 g)|
|Carbohydrate (of which sugars)||17 g (0.9 g)||46 g (2.5 g)|
|Fibre||0.6 g||1.7 g|
|Protein||3.7 g||10 g|
|Salt||0.08 g||0.23 g|