Woodland Mushroom Risotto

Creamy risotto rice stirred slowly over a low heat with woodland mushrooms and aged parmesan

Nutrition Highlight

Woodland Mushroom Risotto

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MICROWAVE COOK

8 Minutes

OVEN COOK

45-55 Minutes
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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
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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

    1. Remove cardboard sleeve & pierce film.
    2. Microwave on full power 800W for 5 minutes.
    3. Carefully remove film and stir well, replace the film and heat for a further 3 minutes.
  • Oven Cook
    40-45 Minutes

    1. Pre-heat your oven to 170°C fan / 190°C electric / gas mark 5.
    2. Remove cardboard sleeve & pierce film.
    3. Cook for 35 minutes.
    4. Carefully remove film and stir well, replace the film and cook for a further 10 minutes. If using a gas oven, cook for an extra 10 minutes.

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