Classics

Mushroom Risotto

Creamy risotto made with mixed mushrooms, porcini, shitake and aged Regato cheese.

Nutrition Highlight

Classics

Mushroom Risotto

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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.

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Main Ingredients

Cooked Rice (Rice, Water), Onions, Cream (Milk), Water, White Wine (Sulphites), Button Mushrooms (8%), Chestnut Mushrooms (8%), Butter (Milk), Soy Sauce (Water, Soya Beans, Wheat, Salt), Cheddar Cheese (Milk), Regato Cheese (Milk), Rapeseed Oil, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Dried Oyster Mushrooms, Garlic Purée, Dried Shiitake Mushrooms, Sage, Parsley, Salt, Dried Porcini Mushrooms, Thyme.
Allergens :
Sulphites
Milk
Soya
Wheat
Prepared in a kitchen where traces of peanuts, nuts, sesame, and other allergens maybe present.
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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

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Cooking times

  • Microwave Cook
    8 Minutes

    (ready before you know it)

    1. Remove cardboard sleeve & pierce film.
    2. Microwave on full power 800W for 5 mins.
    3. 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…)

    1. Pre-heat oven to 180°C fan/ 200°C/ gas mark 6.
    2. Remove cardboard sleeve & pierce film.
    3. Cook for 30 mins.
    4. 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.

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