Creamy risotto made with mixed mushrooms, porcini, shitake and aged Regato cheese.
Nutrition Highlight
Classics
Mushroom Risotto
MICROWAVE COOK
8 Minutes
OVEN COOK
40-50 Minutes
All my meals are best cooked from frozen and this dish is best cooked in the microwave - perfect if you want something tasty and satisfying straight away.
Prepared in a kitchen where traces of peanuts, nuts, sesame, and other allergens maybe present.
Gone in 30 mins! I wish I were kidding. Thank you for making it so easy to enjoy a delicious home-cooked meal.
JOANNE SCOTT
Celebrity Private Chef for xyz
Cooking times
Microwave Cook
8 Minutes
(ready before you know it)
Remove cardboard sleeve & pierce film.
Microwave on full power 800W for 5 mins.
Carefully remove film (using a sharp knife if necessary) and stir well. Replace film loosely and heat for a further 3 mins. Ensure it's piping hot before serving. Allow to stand for 3 mins before serving.
Oven Cook
40-50 Minutes
(all that time saved to use as you like…)
Pre-heat oven to 180°C fan/ 200°C/ gas mark 6.
Remove cardboard sleeve & pierce film.
Cook for 30 mins.
Carefully remove film (using a sharp knife if necessary) and stir well. Replace film and cook for a further 10 mins (add 10 mins if using a gas oven). Ensure it's piping hot before serving. Allow to stand for 3 mins before serving.