Creamy Arborio rice with pan-fried porcini and chestnut mushrooms, cooked in mushroom stock and finished with chopped flat-leaf parsley and a squeeze of lemon juice.
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Ingredients: Risotto rice, chestnut mushrooms, onion, celery, olive oil, lemon juice, dried porcini mushrooms, mushroom stock (mushroom concentrate, yeast extract, sugar, cornflour), parsley, salt, pepper.