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Portobello Mushroom RisottoPortobello Mushroom RisottoPortobello Mushroom Risotto
Portobello Mushroom RisottoPortobello Mushroom RisottoPortobello Mushroom Risotto

"COOK food is delicious especially the mushroom risotto yummy! Why spend hours faffing about cooking, when you can have quality home cooked food at hand."

Jayne - Trustpilot

Portobello Mushroom Risotto Microwaveable Suitable Gluten Free

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

£4.95 Serves 1 (340g)
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£8.25 Serves 2 (680g)
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Tell Me More

  • We use a mixture of Portobello, chestnut and cup mushrooms to give this risotto real depth of flavour
  • The addition of that lovely lemony butter is essentially what the Italians call ‘mantecare’ –adding fat at the end of cooking (off-fire), to make the dish
  • We use the fortified Sicilian wine Masala in this dish, which gives it a really authentic Italian flavour

Try it with:

Some rocket leaves for an added burst of freshness. Or try some parmesan shavings, a twist of black pepper and a drizzle of truffle oil for a really special supper. A half portion makes for a lovely starter.

How We Make It

We melt butter in a pan and sweat onions and garlic until soft. In goes the risotto rice until it absorbs a little of the fat and the edges go translucent. Add to that a splash of masala wine and cook until all the rice has absorbed all the liquid. Slowly we pour in mushroom stock and add gradually until all the rice is cooked. We roast the Portobello, chestnut and cup mushrooms through the oven and stir them in just before the rice is cooked with a dash of cream. The special butter is made with sage leaves, lemon zest and parsley.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)655 2,227
Energy (cal)156 530
Protein (g)4.2 14.3
Carbohydrate (g)19.7 67
of which: sugars (g)0.4 1.4
Fat (g)6.9 23.5
of which are saturates (g)3.6 12.2
Fibre (g)0.7 2.4
Sodium (g)0.27 0.93
Salt (g)0.675 2.325

Please Note: The details above are correct as of 26 August 2022 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).

Cooked Ribe Rice (33%) (Water, Salt), Water, Onions, White Wine (Preservative: Sulphites), Chestnut Mushrooms (5%), Cup Mushrooms (5%), Double Cream (5%) [Milk], Regato Cheese [Milk], Portobello Mushrooms (4%), Butter (3%) [Milk], Porcini Mushroom Stock (Mushroom Juice Concentrate, Yeast Extract, Water, Salt, Porcini Mushroom (5%), 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: Sulphites), Garlic, Gluten Free Flour (Rice, Potato, Tapioca, Maize & Buckwheat), Parsley, Salt, Lemon Peel.

Please Note: The details above are correct as of 25 November 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 & re-cover > 3 mins
Stir well and allow to rest for 3 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

Microwave:

Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power.
850W
6 mins > stir & re-cover > 6 mins
Stir well and allow to rest for 4 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 7-8 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 25 November 2022 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 25 November 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"COOK food is delicious especially the mushroom risotto yummy! Why spend hours faffing about cooking, when you can have quality home cooked food at hand."

Jayne - Trustpilot

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