Cauliflower risotto with brown and wild mushrooms

Cauliflower risotto with brown and wild mushrooms

Regular price £8.50

A slight tweak to the traditional risotto which the cauliflower is added, which makes the dish light and full of flavours. 

Ingredients:

Arborio rice, organic vegetable stock (contains celery), organic cauliflower, organic milk, double cream, organic brown mushrooms, wild mushrooms, parmesan, mascarpone, organic butter , parsley, sea salt, and pepper.

Sizes:

  • 400g for the portion of 1 person
  • 800g for the portion of 2 persons

Reheating instruction:

  • Using microwave (preferred method)
  1. Pierce a few holes in the film lid. Set the microwave on full power (850W)
  2. Reheat for 4 minutes (6 minutes for the portion for 2) then remove the film
  3. Remove the lid, stir gently and re-cover
  4. Reheat for a further 3 minutes (6 minutes for the portion for 2).
  5. Please allow 1 minute for the meal to rest in the microwave before taking it out. 
  • Using stove
  1. Leave the meals thaw in the fridge 8 hours beforehand.
  2. Empty the food from the tray into a saucepan, reheating on medium heat and stir continuously for 5-8 minutes. Add a bit more water if it starts to stick. 

Allergy disclaimer:

Although this dish is cooked without gluten-containing ingredients, it is prepared in a kitchen that also handles gluten.

 

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