Wild Garlic & Portobello Risotto

A creamy Portobello and chestnut mushroom risotto made using Scottish wild garlic hand picked in Berwickshire. 

INGREDIENTS

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)

OVEN

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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.

30-35 mins

40-45 mins

MICROWAVE

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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

10-12 mins

HOW TO STORE

Keep frozen -18°.

HOW TO RECYCLE

This tray and slip are 100% recyclable, please rinse first.

NUTRITIONAL INFORMATION

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

IN YOUR BOX