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Outdoor Kitchen > Food

Firepot Porcini Mushroom Risotto

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.

£6.95



suitable for
Hiking Camping bushcraft Expeditions

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Winner of the Taste of the West Award 2017.

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.

Gluten free
Lactose Free
No palm oil
No artificial additives
Vegan

Allergens: Celery

Weight:
135g

Water usage:
Requires 400ml of water to rehydrate.

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

Nutritional Information Per 100g
Energy (kcal) 415
Fat 6.4g of which saturates 1g
Carbohydrate 80.1g of which sugars 2.8g
Fibre 4.4g
Protein 8.5g
Salt 1.1g

Food photo shows actual food when rehydrated

NOTE: you will get the opportunity to review this order, before submitting it.