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Butternut, Goat's Cheese & Spinach Risotto

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A creamy risotto made with roasted butternut squash, goats cheese, leaf spinach & freshly grated Parmesan. Our risottos are made with homemade vegetable stocks to give it a wonderful fresh flavour. 

  • Serves 2 people
  • 700g
  • Add a wild rocket and parmesan salad at home

About the producer:
Renowned Cowdray Park based wedding and private events catering company Jacaranda Catering bring you a range of simple but delicious frozen meals you can simply pop in the oven at home. The talented chef's at Jacaranda originally created the meals to supply free of charge to NHS staff on the ITU wards at Chichester hospital during the peaks of the pandemic. They’re all made with local ingredients from their favourite local suppliers from scratch and free from any additives or preservatives.

Cooking Instructions:
For best results defrost before cooking. Preheat Oven. Remove cardboard sleeve and plastic lid, place on a baking tray and cook at 170C for 20-25 mins. Ensure food is piping hot before serving. *Oven times may vary**

stock [celery], onion, olive oil, salt, butter [milk], mascarpone [milk], Parmesan [milk], arborio rice, white wine [sulphites], butternut squash, spinach, goats cheese [milk].

Allergens are stated in bold.