Mushroom Risotto

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.