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Wild Mushroom Risotto

A risotto of wild mushrooms cooked with arborio rice, cream and white wine. Topped with grated grana padano cheese. 400g.

Regular price £5.00

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In stock

  • Oven cook from frozen
  • Vegetarian Supper
  • Made in Lancashire
Supper Serving Suggestion

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.


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 (MilkEgg), 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.


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.


Nutritional Information

Typical Values As Sold

Per 100g


548 kJ /144 kcal


8.0 g

- of which is saturates

4.3 g


12 g

of which is sugar

1.6 g


0.5 g


3.5 g


0.91 g

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