Portobello Mushroom Risotto (Serves 2)

Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Cooked Ribe Rice (33%) (Water, Salt), Water, Onions, Chestnut Mushrooms (5%), Cup Mushrooms (5%), Italian Style Hard Cheese [Milk], White Wine (Preservative: Sulphites), Butter (3%) [Milk], Portobello Mushrooms (3%), Double Cream (3%) [Milk], Single Cream (3%) [Milk], Porcini Mushroom Stock (Mushroom Juice Concentrate, Yeast Extract, Mushroom Powder (including Porcini), Water, Salt, Sunflower Oil), Rapeseed Oil, Light Vegetable Stock (Partially Reconstituted Vegetables (Onion, Potato, Leek, Celery), Salt, Maltodextrin, Sunflower Oil, Yeast Extract, Concentrated Carrot Juice, Natural Flavouring (contains Celery)), Marsala Wine (Preservative: Sulphur Dioxide), Garlic, Parsley, Gluten Free Flour (Rice, Potato, Tapioca, Maize & Buckwheat), Salt, Lemon Peel.

Please Note: The details above are correct as of 3 January 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.