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Risotto of mushrooms, thyme and mascarpone

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HERE'S HOW WE MAKE IT

A good risotto is both comforting and elegant but it does take time - all that stirring! So we're happy to do it for you. We're using arborio rice here and we cook it slowly until plump and creamy, adding vegetable nage (a fancy name for stock) gradually in the time-honoured way. We use both dried porcini and fresh mushrooms for some extra shroomy flavour, with garlic, thyme, Parmesan and mascarpone and finish the dish with a touch of truffle oil.  We'll also include some extra stock for you to stir into the risotto as you reheat - it will make all the difference.  

 

INGREDIENTS

Arborio rice, porcini mushrooms, button mushrooms, onion, garlic, thyme, parsley, salt, olive oil, butter, mascarpone, Parmesan, white wine, black pepper, truffle oil, vegetable nage (onions, carrot, celery, garlic, lemon juice, pepper, star anise, parsley, thyme, white wine, fennel seeds, salt, olive oil.)

 

ALLERGENS

CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, 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

 SMALLLARGE
ENERGY2409.8kj4819.7kj
PROTEIN22.9g45.9g
FAT TOTAL29.7g59.5g
- SATURATED12.2g24.4g
CARBS43.2g86.4g
- SUGARS7.2g14.5g
SODIUM1207.8mg2415.6mg

SIZES

Small:
Serves two adults with a salad
Large:
Serves four adults with a salad

GOES WITH

Sprinkle with extra Parmesan and a good grind of black pepper before serving on its own or with a salad with some bitter leaves in the mix - radicchio, endive, etc - plus some finely sliced fennel or radish for crunch.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours. 

Defrost fully then pour contents into a saucepan with stock, stir gently until heated through and rice cooked to your liking. To microwave, empty the contents into a microwave-safe container. Heat for 5 (from defrosted) to 15 minutes (from frozen), stir and then add your vegetable stock sachet and heat for a further 4 minutes. Top with shaved Parmesan.

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