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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*


Mushrooms (25.8%) Risotto Rice (19.35%) Peas, (10.32%) Onion, Wine, white  sulphates, Celery, Pine Nuts, Seaweed, kombu, dried, Basil, fresh, garlic, Stock vegetable water, celery, onion, carrot juice, tomato, herbs, yeast extract, salt,, chicory extract, sugar, rapeseed oil, natural flavouring, Lemon juice, fresh, Oil, coconut, Mushroom, dried, Oil, olive, Thyme, fresh, Bay leaf, Salt


Sulphates, Celery, Nuts, 


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