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.
Packing a punch
Risotto has always been a favourite in our household. We like to make it the old school way — rich and creamy, with just the right amount of bite. We’ve tasted many different risottos in our search for the best recipe, but nothing could beat the ones that were packed with mushrooms. So we use two kinds: dried porcini, soaked to create a delicious, satisfying stock, and grilled chestnut mushrooms. And we don’t chop our mushrooms finely like a lot of our competitors. You’ll find big, juicy slices, just like you would if you made it at home. Finished with lemon juice and fresh parsley, our risotto is guaranteed to warm you whether you’re eating atop a mountain or round the kitchen table.
Ingredients & Allergens
Risotto rice, chestnut mushrooms, onion, celery, olive oil, lemon juice, dried porcini mushrooms, mushroom stock (mushroom concentrate, yeast extract, sugar, cornflour), parsley, salt, pepper.
Allergens: Celery
Energy (kcal) - 830
Fat - 12.8g
of which saturates - 2g
Carbohydrate - 160.2g
of which sugars - 5.6g
Fibre - 8.8g
Protein - 17g
Salt - 2.2g
Weight: 200g (extra-large)
Calories: 830kcal (extra-large)
Water usage: 600ml (extra-large)
Slow-cooked British beef in a rich tomato sauce, combined with oregano, star anise and orzo, a rice-shaped pasta. Comfort Food in the Wild Out in the middle of the wilderness we are all greedy for a proper, home-cooked meal. So we decided to create a nutritious and filling dish the whole family would love, including the kids. Our Orzo Bolognese is made with slow-cooked British beef using our tried-and-trusted family recipe. The sauce is rich and meaty, delicately balanced with oregano and star anise. Partnered with orzo — tiny, rice-shaped pasta — this meal is a taste of real Italian comfort food, wherever your adventure takes you. Ingredients & Allergens Beef mince (30%), orzo (durum wheat semolina), tomatoes, onion, garlic, tomato puree, olive oil, salt, beef stock, bay leaves, oregano, pepper, star anise, citric acid Allergens: Wheat Energy (kcal) - 940 Fat - 28.2g of which saturates - 10.8g Carbohydrate - 118g of which sugars - 9.8g Fibre - 5.4g Protein - 52.6g Salt - 2.2g Weight: 200g (extra-large) Calories: 940kcal (extra-large) Water usage: 490ml (extra-large)
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. Packing a punch Risotto has always been a favourite in our household. We like to make it the old school way — rich and creamy, with just the right amount of bite. We’ve tasted many different risottos in our search for the best recipe, but nothing could beat the ones that were packed with mushrooms. So we use two kinds: dried porcini, soaked to create a delicious, satisfying stock, and grilled chestnut mushrooms. And we don’t chop our mushrooms finely like a lot of our competitors. You’ll find big, juicy slices, just like you would if you made it at home. Finished with lemon juice and fresh parsley, our risotto is guaranteed to warm you whether you’re eating atop a mountain or round the kitchen table. Ingredients & Allergens Risotto rice, chestnut mushrooms, onion, celery, olive oil, lemon juice, dried porcini mushrooms, mushroom stock (mushroom concentrate, yeast extract, sugar, cornflour), parsley, salt, pepper. Allergens: Celery Energy (kcal) - 830 Fat - 12.8g of which saturates - 2g Carbohydrate - 160.2g of which sugars - 5.6g Fibre - 8.8g Protein - 17g Salt - 2.2g Weight: 200g (extra-large) Calories: 830kcal (extra-large) Water usage: 600ml (extra-large)
