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Butternut Squash & Goat’s Cheese Risotto

Butternut Squash & Goat’s Cheese Risotto MicrowaveableSuitable for VegetariansGluten Free

Creamy risotto with roasted butternut squash, sage and white wine, topped with crumbled goat's cheese and pine nuts.

£4.00 Serves 1 (320g)
£7.00 Serves 2 (640g)

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Tell Me More

Try it with:

  • A simple rocket salad. Alternatively, this makes for a lovely starter: just serve with shaved Italian hard cheese and black pepper. One portion between two should be ample

How We Make It At Our Kitchen

Onions and garlic are cooked in butter until soft, then we fry the risotto rice a little before adding any liquid (an essential stage in making risotto). The butternut squash is roasted in the oven before being added to the dish.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)817 2,614
Energy (cal)196 627
Protein (g)3.8 12.2
Carbohydrate (g)17.8 57
of which: sugars (g)3.4 10.9
Fat (g)10.9 34.9
of which are saturates (g)5.8 18.6
Fibre (g)1 3.2
Sodium (g)0.48 1.54
Salt (g)1.2 3.85

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

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). If you’d like to find out more about our ingredients, click here

Cooked Ribe Rice (35%), Water, Butternut Squash (11%), White Wine (9%) [Sulphites], Onions, Light Vegetable Stock [Celery], Goat's Cheese (4%) [Milk], Double Cream (4%) [Milk], Butter [Milk], Garlic, Spinach, Crème Fraiche [Milk], Pine Kernels, Sage, Rapeseed Oil, Salt.

Cooked Ribe Rice contains: Water, Rice, Salt. Vegetable Stock contains: Partially Reconstituted Vegetables (Onion, Potato, Leek, Celery), Maltodextrin, Salt, Sunflower Oil, Sugar, Yeast Extract (Yeast, Salt, Sunflower Oil, Acidity Regulator: Citric Acid), Concentrated Carrot Juice, Natural Flavouring. White Wine contains: White Wine, Preservative: Sulphur Dioxide. Crème Fraiche contains: Cream, Skimmed Milk, Preservative: Potassium Sorbate, Culture.

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

SERVES 1

Oven:

Not suitable for cooking in the oven.

Oven Settings

Fan , Electric , Gas Mark .

Microwave:

Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power. Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power. Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power. Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power.
850W
3 mins, stir, 2mins 30 secs
Stir well and allow to rest for 2 mins before serving.

Defrost Instructions:

Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 6-7 mins, stirring occasionally. Ensure piping hot before serving. Once cooked, do not reheat.

Extra Warnings:

Steam may be released when removing film lid.

SERVES 2

Oven:

Not suitable for cooking in the oven.

Oven Settings

Fan , Electric , Gas Mark .

Microwave:

Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power.
850W
6mins, stir, 4 mins 30 secs
Stir well and allow to rest for 2 mins before serving.

Defrost Instructions:

Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 8-10 mins stirring occasionally. Ensure piping hot before serving. Once cooked, do not reheat.

Extra Warnings:

Steam may be released when removing film lid.

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Milk, Celery, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 7 August 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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