Mushroom Risotto (Thu 6 May)
Carnaroli Rice, Fresh Shiitake Mushrooms, Dry Ceps Mushrooms, Butter (Milk), Olive Oil, Parmigiano Cheese (Unpasteurised Cow’s Milk,
Rennet, Salt), Celery, Carrots, Onions, Potato Starch, Tomato, Sunflower Oil, Yeast Extract, Sugar, Salt, Turmeric, Parsley, Lovage.
🅥 (except for Parmesan Cheese, which contains rennet)
Net weight: 350 grammes
For allergens, see ingredients in bold.
Our products are hand made in a kitchen that handles Nuts, Wheat, Soya, Dairy and Eggs.
Please keep in the fridge below 5C, once open, enjoy the same day.
Expiry: Eat within five days of delivery.
How to heat: If the seal is broken, please return the product. Place the closed jar, with clips (yes, it’s safe), in the microwave for 3 minutes and 30 seconds at 800 W. Be careful: I am made of glass and will get hot. (in absence of microwave please open the jar, remove the rubber seal, close it again with the glass lid and clips, cook in the oven for 15 minutes at 180 C)
How to open: Once heated, remove the clips and gently pull the tab of rubber seal outwards until you hear the air rushing in. Then lift off the glass cover.