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Mushroom Risotto

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A risotto of shitake, chestnut, oyster and shimeji mushrooms cooked in our homemade mushroom stock and finished with a generous amount of mascarpone and Parmesan cheese

  • Serves 2 people
  • 700g
  • Add freshly shaved parmesan 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. Remove cardboard sleeve and plastic lid. Then either heat in preheated oven, place on a baking tray and cook at 170C for 20-25 mins. Ensure food is piping hot before serving. *Oven cooking times may vary* Or Microwave for 6 minutes stirring half-way through. Or heat gently on hob until piping hot.

onion, olive oil, salt, butter [milk], mascarpone [milk], Parmesan [milk], arborio rice, white wine [sulphites], wild mushrooms, tarragon, parsley, chives, stock [mushroom trim, dry mushroom, onion, celery, leek, bay leaf, peppercorn, parsley, salt]. 

Allergens are stated in bold.