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Woodland Mushroom Risotto

Ruby Says

"I make this rich and flavourful risotto in a heavy based sauce pan, slowly stirring creamy Carnaroli rice with woody mushrooms and aged parmesan to finish. A Tuscan classic, this is one of my ultimate fail safes."
Ruby recommend: Lovely with a crisp mixed leaf salad or my leeks, peas & spinach side.

Cooking Times 

*Best cooked from frozen* 

  Oven cook - 40-45 mins 

  Microwave cook - 8 mins. 

*Please see back of pack for full instructions*


Water, Risotto Rice (18.89%), Mushrooms (18.89%), Shallots, White Wine, (sulphates), Unsalted Butter (milk), Vegetarian Parmesan (milk), Celery, Vegetable Stock (water, celery, onion, carrot juice, tomato, herbs, yeast extract, salt, chicory extract, sugar, rapeseed oil, natural flavouring), Dried Mushroom (1.13%), Parsley, Salt, Thyme, Rapeseed Oil, Sage, Black Pepper


Sulphates, milk, celery,