Vegan and gluten free risotto. Inspired by the flavours of Italy, onion, garlic, tomato and porcini mushrooms are topped with fragrant organic pine nuts. Easy to make and will feed up to 4 hungry adults.
How to make: Place the packet contents in a pan with 2¼ pints of water. Bring to the boil then reduce heat and simmer for 20-30 minutes stirring regularly. Serve when all liquid has been absorbed into the rice. Season to taste. Serve with bread/salad.
Allergens- pine nuts
Nutritional Values: Energy 1197kj and 283 kcal, Fat 3g of which saturates 0g, Carbohydrates 57g of which sugar 2g, Fibre 1g, Protein 5g and Salt 1g