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Wild 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*


Chestnut mushrooms (20%), white wine  sulphates (19%), garlic (19%), Parmesan milk (8%) Celery (8%) Shallots (8%), Butter, unsalted (milk)(4.5%) Leeks (4.5%), Parsley fresh (2.5%), Stock vegetable (water, onion, carrot juice, tomato, herbs, salt, chicory extract, rapeseed oil, yeast extract) garlic, Sage fresh, Salt, Pepper black, Thyme fresh, Rosemary fresh.


Sulphates, milk, celery, rapeseed.

Collections: All, Mains, Vegetarian

Type: Vegetarian

20% off your first order

Use the code NEW20 at the checkout