Made with a mix of fresh field mushrooms and dried porcini mushrooms and baked with Parmesan cheese.
Gluten Free, Vegetarian
Ingredients: onion, mushrooms (fresh and dried), Arborio rice, butter, salt, pepper, Parmesan cheese.
Potential allergens: Dairy products. Other potential allergens are used in our kitchen and cross contamination may inadvertently occur.
To reheat from thawed: To avoid drying, I recommend reheating this meal in a microwave or steamer once fully thawed. Stir Parmesan cheese through before enjoying. To reheat from frozen: Remove sleeve but leave film in place. Put into oven at 1600C for 30-40 mins then increase temperature to 1800C for a further 10 mins. May need ¼ cup water added to loosen texture of the risotto.
Store in a freezer at below -180C.
Nutrition information. 2 servings per medium container (175g). Energy 786kJ, Protein 6.4g, Fat 7.7g (saturated 4.7g), Carbs 23.3g (sugars 1.4g), Fibre 0.8g, Sodium 439mg.