An indulgent wild mushroom risotto with double cream, white wine and roasted portobello mushrooms
Suitable for Vegetarians
Picture for illustration purposes only.
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Cooked Risotto Rice (51%) (Water, Risotto Rice)
Mushrooms (13%)
Roasted Sliced Portobello Mushrooms (7%) (Portobello Mushrooms, Rapeseed Oil, Oregano, Black Pepper)
Double Cream (Milk)
White Wine
Onion
Wild Mushrooms (Chanterelle, Trompettes, Ceps) (3%)
Mascarpone cheese (Milk)
Butter (Milk)
Regato Cheese (Milk)
Rapeseed Oil
Mushroom Stock (Mushroom Concentrate, Rapeseed Oil, Mushroom Powder, Water, Sugar)
Cornflour
Garlic Purée
Salt
Porcini Mushrooms
Parsley
Porcini Mushroom Powder
Black Pepper
Excellent
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