Charlie Bigham's chicken & mushroom risotto
£7.50 (£10.72 per kg)
Chicken & mushroom risotto
Water, Arborio Rice, Fresh Chicken Breast (12%), Fresh Onions, White Wine, Fresh Milk, Fresh Cream (Milk), Butter (Milk), Button Mushrooms, Smoked Bacon (Pork, Water, Salt, Preservatives: Sodium Nitrite, Sodium Nitrate and Potassium Nitrite, Antioxidant Sodium Ascorbate*), Extra Virgin Olive Oil, Garlic Purée, Sunflower Oil, Regato Cheese (Milk), Oyster Mushrooms, Chicken Stock (Water, Chicken, Yeast Extract, Salt, Chicken Fat, Dried Potato), Shiitake Mushrooms, Wheat Flour, Salt, Mushroom Stock (Mushroom Concentrate, Water, Salt, Rapeseed Oil, Onion Concentrate, Sugar, Cornflour), Fresh Parsley, Nameko Mushrooms, Thyme, Porcini Mushroom Powder, Black Pepper, Porcini Flavour, *Don't worry, this is part of the traditional curing method of smoked bacon
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||per 100g*||per 1/2 pack*|
|- Saturates||4.4g||15.4 g|
|- Sugars||0.6g||2.1 g|
. *Typical values as sold
This recipe is made with some raw ingredients and isn't suitable for microwaving, so please follow these cooking instructions carefully.1. Preheat your oven to 200°C/180°C fan/gas mark 6.2. Remove the film but leave the risotto in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 5 minutes.3. Leave to stand for 2 minutes and stir before serving. Make sure it's piping hot throughout.*Our wooden trays are designed for the oven, just make sure they don't touch the element or gas flame.
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