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Roast pumpkin, thyme and mascarpone risotto

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

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)

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  

SIZES

Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family

GOES WITH

Serve with a salad with some bitter leaves, like radicchio, in the mix, and a good olive oil and red wine vinegar dressing.

PREP, COOK AND SERVE

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