Wild Mushroom Truffled Risotto
and Parmigiano Reggiano
Serves 2 (750 g) Get StartedThis site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Risotto is like a clingy baby. You can't put it down, you can't walk away from it, and you can't ignore it. Chef Wallace's creamy wild mushroom truffled risotto brings convenience to the previously time-consuming process of cooking risotto. No longer do you have to slave to the stovetop, you just have to heat and serve.
Enjoy the medley of caramelized earthy and meaty mushrooms in a creamy and luscious risotto topped with shaved Parmigiano Reggiano.
Ingredients: Water, Arborio rice, White mushroom, White wine, Shiitake mushroom, King oyster mushroom, Extra virgin olive oil, Parmesan cheese, Shallot, Cream, Unsalted butter, Truffle oil, Garlic, Mushroom seasoning, Kosher salt, Herbs, Spices.
Contains: Milk, Sulphites
Produced in a facility where other food allergens could be present.
Cooking Instructions
- In a large non-stick pan, add the contents of the risotto pouch, followed by the wild mushroom mix pouch and 1 cup water.
- Cook over medium high heat, stirring continually until creamy and thickened, roughly 8-9 min.
- Garnish with the parmesan petals and enjoy!
Ingredients
Ingredients: Water, Arborio rice, White mushroom, White wine (Wine, Salt, Sulphites), Shiitake mushroom, King oyster mushroom, Extra virgin olive oil, Grana padano cheese, Shallot, Cream, Unsalted butter, Parmesan reggiano, Truffle oil, Garlic, Mushroom seasoning (Mushroom powder, Salt, Mushroom extract, Vitamin B, Calcium), Kosher salt, Thyme, Chives, Tarragon, Nutmeg, Ground black pepper, Parsley.
Contains: Milk, Sulphites.
Produced in a facility where other food allergens could be present.
Nutrition Info
Per 1/3 serving (250g)
Ingredient
Amount
% DV
Calories
610
Fat
33g
43%
Saturated Fat
11g
55%
Trans Fat
0g
Cholesterol
59mg
Sodium
750mg
32%
Carbohydrate
59g
Fiber
3g
12%
Sugars
4g
4%
Protein
16g
Calcium
280mg
20%
Iron
2mg
10%
Potassium
540mg
10%
- In a large non-stick pan, add the contents of the risotto pouch, followed by the wild mushroom mix pouch and 1 cup water.
- Cook over medium high heat, stirring continually until creamy and thickened, roughly 8-9 min.
- Garnish with the parmesan petals and enjoy!
Ingredients: Water, Arborio rice, White mushroom, White wine (Wine, Salt, Sulphites), Shiitake mushroom, King oyster mushroom, Extra virgin olive oil, Grana padano cheese, Shallot, Cream, Unsalted butter, Parmesan reggiano, Truffle oil, Garlic, Mushroom seasoning (Mushroom powder, Salt, Mushroom extract, Vitamin B, Calcium), Kosher salt, Thyme, Chives, Tarragon, Nutmeg, Ground black pepper, Parsley.
Contains: Milk, Sulphites.
Produced in a facility where other food allergens could be present.
250g
Ingredient
Amount
% DV
Calories
610
Fat
33g
43%
Saturated Fat
11g
55%
Trans Fat
0g
Cholesterol
59mg
Sodium
750mg
32%
Carbohydrate
59g
Fiber
3g
12%
Sugars
4g
4%
Protein
16g
Calcium
280mg
20%
Iron
2mg
10%
Potassium
540mg
10%
