Mushroom Risotto

The Story: This is a dairy free risotto that makes it hard to tell its a dairy free risotto. The creamy texture comes from a simple parsnip puree. Meanwhile, the roasted mushroom flavour the dish beautifully. This is a delicious risotto everyone can eat and feel great.

Ingredients: mushroom stock (celery, carrot, porcini), parsnip puree (parsnips, kosher salt), arborio rice, roasted mushrooms (mushrooms, garlic, kosher salt, rosemary, thyme, black pepper, onion, white wine, garlic, olive oil, parsley, kosher salt, black pepper

may contain: truffle, black olives, truffle aroma, truffle oil

Heating Instructions:

Stove: From frozen or defrosted, heat in saucepot until warm.

Microwave: From frozen or defrosted, in microwave safe container, heat until warm.

Portion:600g. Serves 2 people.

Dietaries: gluten friendly, dairy free, vegetarian, vegan