By Ruby Woodland Mushroom Risotto, Feeds 1
Creamy risotto rice stirred slowly over a low heat with woodland mushrooms and aged parmesan
Ingredients
Water, Rice (11.53%), Onions, White Wine (Sulphites), Cream (Milk), Button Mushrooms (7.33%), Chestnut Mushrooms (6.84%), Unsalted Butter (Milk), Soy Sauce (Soya, Wheat), Cheddar Cheese (Milk), Vegetarian Parmesan (Milk), Rapeseed Oil, Flour (Wheat), Dried Mushrooms (0.74%), Garlic, Parsley, Sage, Salt, Vegetable Stock (Celery), Thyme
Allergens in bold
Microwave cook
8 minutes
Remove cardboard sleeve & pierce film
Microwave on full power 800W for 5 minutes
Carefully remove film and stir well, replace the film and heat for a further 3 minutes.
Oven cook
45-55 minutes
Pre-heat your oven to 170°C fan / 190°C electric / gas mark 5
Remove cardboard sleeve & pierce film
Cook for 35 minutes
Carefully remove film and stir well, replace the film and cook for a further 10 minutes. If using a gas oven, cook for an extra 10 minutes