Shiitake Mushroom & Thyme Risotto
Shiitake Mushroom & Thyme Risotto

Shiitake Mushroom & Thyme Risotto

Regular price £5.50
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We’ve cooked brown rice with shiitake and chestnut mushrooms before stirring through fresh thyme, almond milk and Italian cheese for this creamy and comforting dish.

Chef's tip: Serve for a speedy lunch topped with parmesan shavings or pair with our sesame crusted chicken breast.

Nutritional Info & Ingredients:

Nutritional Info:

Typical Values Per 100g Per Serving (350g)
Energy (Kj) 448kJ
1574kJ
Energy (kCal) 108kCal
376kCal
Fat
2.4g
8.5g
Saturates
1.2g
4.1g
Carbohydrate
17.6g
61.7g
Sugar
1.5g
5.3g
Fibre
3.6g
12.8g
Protein
4.1g
14.3g
Salt
0.27g
0.96g


Ingredients:

Vegetable Stock (Celery) (55%), Short Grain Brown Rice (14%), Chestnut Mushrooms (14%), Brown Onion (6%), Italian Hard Cheese (milk, egg) (4%), Almond Milk (2%), Garlic (2%), Lemon Juice (2%), Shiitake Mushrooms (2%), All (<1%): Extra Virgin Olive Oil, Thyme, Sea Salt
350 g
Microwave Heating

  Set the microwave to 850 Watts. Tear pouch and place on a microwaveable bowl. Heat as per time indicated on label. Enjoy!

On the hob heating

Do not tear pouch. Place it in a pan with boiling water. Flip the pouch a few times to cook evenly. Make sure the pouch is submerged. Heat as per time indicated on label. Enjoy!