Mushroom risotto
Cremini, shiitake & porcini mushroom risotto with kale, toasted hazelnuts & arugula
Stove Top
6 minutes
6 days life on delivery
680 calories per person
Serves 2
Vegetarian, Mediterranean, High in fibre
Suitable for home freezing with the exception of the hazelnuts, arugula & dressing.
- Remove salad dressing from fridge to allow it to become liquid again
- Transfer pot of risotto to large frying pan on the stove top, heat over a medium heat for 5 minutes stirring continuously to reduce the liquid.
- Add mushrooms, kale & pot called 'Risotto finishing pot' to risotto, mix well & cook for further 1 minute.
- Divide risotto between 2 plates, sprinkle over hazelnuts serving with side of arugula & Italian dressing.
Arborio rice, Cremini mushrooms, Shiitake mushrooms, White onion, Cauliflower, Leeks, Cream, Arugula, Vegetable stock, Olive oil, Kale, Dried porcini mushrooms, Butter, Cheddar cheese, Extra virgin live oil, Hazelnuts, Garlic, Soy sauce, Lemon juice, Nutritional yeast, Agave syrup, Thyme, Cider vinegar, Dijon mustard, Porcini powder, Black pepper, Oregano
Allergens: Milk, Soya, Treenuts
Contains mustard
Calories 680, Fat 45g, Saturated fat 15g, Carbohydrates 49g, Protein 15g, Fibre 8g, Sodium 960mg