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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*

Ingredients

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.

Allergens

Sulphates, milk, celery, rapeseed.


Collections: Main Meals, Vegetarian

Type: Vegetarian


Customer Reviews

Based on 1 review Write a review

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20% off first orders

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