A deeply comforting autumn risotto, where sweet roasted pumpkin and creamy arborio rice are backed up with extra savoury notes from thyme, rosemary, fennel, parmesan and a hint of chilli. We know, we know, that risotto should be made freshly to order (and there goes 25 minutes of your life, tied, sweating to the stove) but wow, this is the next best thing - we make the risotto then pour it into a baking tray and sprinkle it with parmesan and dot it with butter for a final reheat/cook at home. Remove film and cook straight from frozen in a preheated 180C oven for 45 (S) - 55 (L) minutes, or until browned and crunchy on top and piping hot through to the middle.
arborio rice, onion, garlic, white wine, vegetable stock (Massel), olive oil, fennel seeds, flaked chilli, cinnamon, butter, mascarpone cheese, parmesan cheese, thyme, rosemary, salt. (MILK)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with a salad with some bitter leaves, like radicchio, in the mix, and a good olive oil and red wine vinegar dressing.
