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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

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

Nutritional information

Serving 320gPer servePer 100g
Energy1085 kJ
259 Cal
339 kJ
81 Cal
Protein9 g3 g
Fat, total7 g2 g
Saturated1 g0 g
Carbohydrates37 g11 g
Sugars2 g1 g
Sodium188 mg59 mg
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