Mushroom & White Wine Risotto (GF V)

Mushroom & White Wine Risotto

Single Serve and a Side Dish
400g piece - serves 1-2

Gluten-free and vegetarian

Delicious as a a complete meal, or as a side to add to other dishes

Aborio rice is cooked with white wine, button mushrooms, a vegetable stock, and then made extra-delicious with butter, garlic, thyme and parsley. A touch of lemon juice and a twist of black pepper to finish off.

There are two camps with risotto: those who like them with a hard centre, and those who prefer them softer. Ours is the softer version.

Ingredients:
Aborio rico (53%), white wine, bottom mushrooms, onion, vegetable stock powder (Massel vegetarian) butter, garlic, thyme, parsley, Tuscan olive oil blend, lemon juice, salt, pepper

Serving Suggestion:
Shave or grate some aged parmesan cheese over the top

Heating Instructions:
For the very best results - and to retain the tenderness of the meat - defrost before heating. Preheat oven to 180 degrees.
Take confit out of container, place on a baking tray or dish, and heat for 15 minutes.
Then - to crisp up the duck skin - place under a pre-heated grill for 2-5 minutes.