Arborio risotto rice, olive oil, onions, CELERY, leeks, vegetable stock - (Salt, Palm Oil, Potato Starch, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel), Garlic Powder), white wine, salt, pepper, mushrooms, spinach, garlic, leeks, peas, cream (MILK), pecorino cheese (MILK) chives (allergens highlighted).
Garlic Mushroom Risotto
Sauteed garlic mushrooms cooked with Arborio risotto rice, white wine, spinach, leeks, peas, cream & pecorino cheese.
Preheat oven to 180 deg C, remove film lid and place container onto a baking sheet and bake for approx 15 minutes until bubbling hot, simply transfer to your serving plate and enjoy!
Store in refrigerator at 5 deg C or below, use within 3 days.
Suitable for home freezing – freeze on day of receipt and use within one month, defrost thoroughly and follow cooking instructions.