Product description
A deliciously creamy risotto made with tender chicken thigh and juicy ham with a splash of double cream.
NUTRITIONAL INFORMATION
| Energy: 596 kJ/ 142 kcal |
| Fat: 5.1g, of which Saturates: 2.8g |
| Carbohydrate: 10.3g, of which Sugars: 0.7g |
| Fibre: 0.3g |
| Protein: 12.3g |
| Salt: 1g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Cooking Instructions:
MICROWAVE: Based on 800W.
Pierce film and cook:
From Frozen: 6-7 minutes
From Defrosted: 2-3 minutes
Half way through cooking time, lift film carefully and stir once.
Continue to heat until piping hot.
Stir again before serving.
OVEN:
Pierce film and place the risotto in its tray on a baking tray.
Cook in a preheated oven at 190°C / Fan 180°C / Gas 4 until piping hot:
From Frozen: 30-35 minutes
From Defrosted: 20-25 minutes
Remove from oven and stir before serving. Garnish with a few rocket or basil leaves and parmesan shavings.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Pierce film and cook:
From Frozen: 6-7 minutes
From Defrosted: 2-3 minutes
Half way through cooking time, lift film carefully and stir once.
Continue to heat until piping hot.
Stir again before serving.
OVEN:
Pierce film and place the risotto in its tray on a baking tray.
Cook in a preheated oven at 190°C / Fan 180°C / Gas 4 until piping hot:
From Frozen: 30-35 minutes
From Defrosted: 20-25 minutes
Remove from oven and stir before serving. Garnish with a few rocket or basil leaves and parmesan shavings.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
