- Oven cook from frozen
- Vegetarian Supper
- Made in Lancashire
This delicious supper is wonderful served on its own with freshly grated parmesan, we’d also recommend a cold glass of white wine and some crunchy parmesan crisps!
Allergy advice:
See ingredients in bold.
Ingredients
Risotto: Water, Pasteurised Semi Skimmed Milk, Chestnut Mushroom, Arborio Rice, Double Cream [Milk], Onion, White Wine, Preservative (Potassium MetabiSulphite), Lemon Juice (Lemon Juice, Potassium MetabiSulphite), Mushroom Stock Base, Olive Oil, Grana Padano Cheese (Milk, Egg), Butter (Milk), Salt, Cornflour, Mushroom Powder, Garlic, Sea Salt Crystals, Parsley, Sugar, Thyme, Black Pepper.
Assorted Wild Mushrooms, Grana Padano Cheese (Milk, Egg)
Cooking Instructions
Cook from frozen.
All appliances vary, the following are guidelines only. Remove all outer packaging and pierce film lid.
OVEN:
ELECTRIC: 210oC / FAN: 190oC / GAS MARK: 6.5
Place product in the middle of a preheated oven and heat for 20 minutes. Peel back the film, stir and place back in the oven for a further 15-20 minutes. Ensure food is piping hot throughout and allow to stand for 2 minutes before serving. Do not reheat once cooked.
Nutrition
|
Nutritional Information |
|
|
Typical Values As Sold |
Per 100g |
|
Energy |
548 kJ /144 kcal |
|
Fat |
8.0 g |
|
- of which is saturates |
4.3 g |
|
Carbohydrates |
12 g |
|
of which is sugar |
1.6 g |
|
Fibre |
0.5 g |
|
Protein |
3.5 g |
|
Salt |
0.91 g |