Chicken, Pea & Bacon Risotto

Ribe risotto rice, shredded higher-welfare British chicken, smoky bacon and peas with a mascarpone and crème fraîche sauce with white wine, garlic and lemon.

£4.95 Serves 1 (320g)

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£8.25 Serves 2 (640g)

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We source our smoked back bacon from Curd and Cure and our British chicken thighs from Bidfood
We make our own pea pesto in house for extra freshness
This is a well balanced fresh rice dish perfect for a light supper

Try it with:

Garnish with fresh mint and some parmesan shavings
Drizzle with truffle oil and fresh parsley
Make some parmesan crips and place on top for an added crunch

Nutrition

Typical Values	Per 100g	Per Portion
Energy (kJ)	909	2,909
Energy (cal)	217	694
Protein (g)	11.3	36.2
Carbohydrate (g)	22.3	71.4
of which: sugars (g)	1	3.2
Fat (g)	8.3	26.6
of which are saturates (g)	4.6	14.7
Fibre (g)	1.4	4.5
Sodium (g)	0.3	0.95
Salt (g)	0.75	2.375

Please Note: The details above are correct as of 20 April 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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).

Ribe Rice (24%) (Water, Rice, Salt), Peas (16%), Chicken Thigh (15%), Smoked Back Bacon (8%) (Pork, Water, Salt, Antioxidant (Sodium Ascorbate), Preservatives (Sodium Nitrite, Potassium Nitrate)), Water, White Wine (5%) (Preservative: Sulphites), Shallots, Mascarpone (4%) [Milk] (Acidity Regulator: Citric Acid), Regato Cheese [Milk], Semi Skimmed Milk, Double Cream (3%) [Milk], Butter [Milk], Lemon Juice, Chicken Glace (Concentrated Broth from Chicken Meat (Water, Extract), Maltodextrin (Potato), Yeast Extract, Salt, Glucose, Onion Powder), Parsley, Cornflour, Garlic, Rapeseed Oil, Spearmint, Chives, Salt, Black Pepper.

Please Note: The details above are correct as of 20 April 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

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

Microwave:

Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power.

850W

3 mins > stir & recover > 2 mins 20 secs

Stir well and allow to rest for 2 min. Ensure piping hot 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 9-10 mins. stirring occasionally. Ensure piping hot before serving. Once cooked, do not reheat.

Extra Warnings:

Although every care has been taken to remove all bones, some may remain. Steam may be released when removing film lid.

Serves 2

Microwave:

Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power.

850W

5 mins > stir & re-cover > 5 mins

Stir well and allow to rest for 2 min. Ensure piping hot 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 11-12 mins. stirring occasionally. Ensure piping hot before serving. Once cooked, do not reheat.

Extra Warnings:

Although every care has been taken to remove all bones, some may remain. Steam may be released when removing film lid.

Please Note: The details above are correct as of 20 April 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Milk, Sulphites

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

Please Note: The details above are correct as of 20 April 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.