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In order for something to be officially called a risotto, the rice must be cooked in a certain way (fried in butter, doused in wine, simmered in stock, constantly stirred and served with lots of cheese). It must also be eaten off a flat dish but the rice police won’t be informed if you eat this straight out the pot. Woodland mushrooms, tarragon and fresh spinach, all combined to be reassuringly comforting when it’s nippy out and the grain pedants come a-knocking.
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Mushroom (23%), cooked arborio rice (water, arborio rice (5%)), water, peas, onion, spring greens, carrot, leek, lentils, spinach (1%), cannellini beans, cornflour, vegetable oil, crème fraiche*, mushroom stock (mushroom concentrate, water, salt, vegetable oil, onion concentrate, sugar, cornflour), garlic, regato cheese*, lemon juice, sea salt, cheddar cheese*, full fat soft cheese*, tarragon (0.1%), parsley, thyme, porcini mushroom powder, boletus luteus mushroom powder, black pepper. (* Contains milk).
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Read this veg pots full nutritional information.
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innocent foundation
