Wild Mushroom with Pumpkin Lazy Risotto

Squash and wild mushroom is a favourite combination for risotto in Tuscany blending the earthiness of porcini with the sweetness of pumpkin. Goes well with sausages, steak and roasted root vegetables.

Our no-stir risotto cooks on the hob in just 16 minutes. Add only cold water, bring to a simmer and cook gently till almost all the liquid is absorbed and the risotto is creamy. Rest the risotto three minutes then add butter and Parmesan/vegan equivalents. Full instructions and serving suggestions on pack.

Contains vegan vegetable stock for depth of flavour.

190g

Serves 2
Gluten-free and vegan
Blended and packed in the UK

Ingredients: Arborio rice (82%), wild mushroom (boletus luteus) (3%), squash (3%), vegetable stock powder (water, onion, carrot extract, tomato, celeriac (CELERY), herbs, garlic, spice, salt, glucose syrup, maltodextrin, yeast extracts, sugar, flavourings, vegetable oil [rapeseed]), toasted onion, roast garlic, parsley, rice flour, salt, black pepper Allergens in BOLD

Store cool and dry