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Gluten Free

Vegan Mushroom Risotto


*Only 376 Calories per portion* 

Ruby Says

“I make this risotto by slowly stirring luscious Carnaroli rice with my rich and flavourful wild mushroom and vegetable stock. I finish with toasted pine nuts and a generous drizzle of creamy avocado oil. Delicious.”
Ruby recommends: Lovely with a mixed green salad

Cooking Times 

*Best cooked from frozen* 

  Oven cook - 40-45 mins 

  Microwave cook - 8 mins. 

*Please see back of pack for full instructions*

Ingredients

Chestnut mushrooms & Portobello mushrooms (26%) Risotto Rice (19%) , Peas, (10%), Wine, white sulphates, (10%)  Onion (10%), Celery (6%) , Pine nuts, (3%) Seaweed, kombu, dried,(3%), Basil fresh (2%), Lemon juice fresh (1.5%) garlic (1.5%), Stock vegetable (1.5%) (water, onion, carrot juice, tomato, herbs,  extract, salt, chicory extract, sugar, rapeseed oil, yeast extract) Oil, coconut, Avocado oil, Mushroom dried, Salt, Oil olive, Thyme fresh, bay leaf.

Allergens

Sulphates, Celery, Nuts, Rapeseed




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20% off first orders

20% off your first order, use the code NEW20 at checkout