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Mixed Mushroom & Truffle Risotto

If you love mushrooms, you'll love this risotto! Very earthy... very rustic... very flavoursome!

Sizes

Dietaries

Gluten free
Vegetarian
Vegan
Dairy free
Low fat
Nut free
Egg free
Soy free
Low calorie

Preparation and storage notes

DEFROSTING INSTRUCTIONS: Remove from freezer and put into fridge 24hrs prior to reheating, or set the weight defrost setting on microwave for 320g.
COOKING INSTRUCTIONS:
Microwave: slightly loosen lid and reheat on high heat for 3 minutes. Remove lid, stir and heat in further 1 minute increments until evenly heated throughout.
Stovetop: transfer contents into a saucepan over medium heat. Reheat, stirring regularly, until evenly heated throughout.

Ingredients

GF Vegetable stock (low FODMAP), Arborio rice, Quinoa, tri colour, Mushroom, button, Baby spinach leaves, Vegan white wine, Onion, brown, Oyster mushrooms, Celery, Pepitas, Parsley, fresh, Fresh Herbs, mixed, Olive oil, Truffle oil, Garlic, peeled, Sea Salt, cooking, Black pepper cracked, fine

Nutritional information

Serving 320gPer servePer 100g
Energy1618 kJ
387 Cal
506 kJ
121 Cal
Protein15 g5 g
Fat, total12 g4 g
Saturated4 g1 g
Carbohydrates52 g16 g
Sugars5 g1 g
Sodium11837 mg3699 mg
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