We think every meal should be bursting with big flavours. That’s why we’ve scoured the world for our favourites, and given them our unique twist. Like this risotto recipe, a simple fusion of two Italian classics. Why not try with…. Sliced chicken and a sprinklingof fresh basil?
All appliances vary, use instructions as a guide only. After heating, the pouch and contents will be hot.
Water, Risotto Rice (17%), Onion (10%), Mascarpone Cheese (9%) (MILK), Leek, Double Cream (6%) (MILK), Tomato Puree (3%), Dehydrated Tomato (2.5%), Rapeseed Oil, Thickener.
For allergens, including cereals containing GLUTEN,see ingredients in BOLD.
|Typical values||Per 100g||Per portion||% of RI||Reference intake value|
|Energy – KJ||641kJ||801kJ||10||8400KJ|
|Energy – Kcal||154kcal||193kcal||10||2000kcal|
Regional splits after the fall of the Roman Empire brought about culinary change to Italy. This variation has heralded such specialities as Pizzas from Naples, risottos from Milan and tortellini from Bologna.