Portobello Mushroom Risotto

Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

Clear
SKU: C-RISS-0 Tags: , Microwave OnlyGluten FreeVegetarian

Ingredients

Cooked Ribe Rice (33%), Water, Onions, Chestnut Mushrooms (6%), Cup Mushrooms (6%), White Wine [Sulphites], Double Cream (5%) [Milk], Portobello Mushrooms (4%), Regato Cheese [Milk], Butter (3%) [Milk], Porcini Mushroom Stock, Rapeseed Oil, Vegetable Stock [Celery], Marsala Wine [Sulphites], Garlic, Gluten Free Flour, Parsley, Sage, Lemon Peel, Salt.

Vegetable Stock contains: Partially Reconstituted Vegetables (Onion, Potato, Leek, Celery), Maltodextrin, Salt, Sunflower Oil, Sugar, Yeast Extract (Yeast, Salt, Sunflower Oil, Acidity Regulator: Citric Acid), Concentrated Carrot Juice, Natural Flavouring. Gluten Free Flour contains: Flour blend [Rice, Potato, Tapioca, Maize & Buckwheat]. Porcini Mushroom Stock contains: Mushroom Juice Concentrate, Yeast Extract, Water, Salt, Porcini Mushroom (5%), Sunflower Oil. Cooked Ribe Rice contains: Water, Rice, Salt. Marsala Wine contains: Marsala Wine, Sulphur Dioxide. White Wine contains: White Wine, Sulphur Dioxide.

Cooking Instructions

SERVES 1

MICROWAVE:
Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power.
850W
3 mins > stir & re-cover > 3 mins
Stir well and allow to rest for 3 mins before serving.

DEFROST INSTRUCTIONS:
Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 6-7 mins, stirring occasionally. Ensure piping hot before serving. Once cooked, do not reheat.

EXTRA WARNINGS:
Steam may be released when removing film lid.

SERVES 2

MICROWAVE:
Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power.
850W
6 mins > stir & re-cover > 6 mins
Stir well and allow to rest for 4 mins before serving.

DEFROST INSTRUCTIONS:
Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 7-8 mins, stirring occasionally. Ensure piping hot before serving. Once cooked, do not reheat.

EXTRA WARNINGS:
Steam may be released when removing film lid.