Salmon & Leek Risotto
Risotto with mushroom, white wine and spring onion
Ingredients: Risotto Rice, (Fish) Salmon(20%), Mushrooms, Mature Cheddar Cheese, Onion, Garlic, Leeks, Lemon Juice, White Wine (Sulphites), Vegetable Stock (Salt, Corn Starch, Vegetable Oils (Palm Oil, Rapeseed Oil), Sugar, Yeast Extract (Yeast, Salt), Vegetable Powders in varying proportions (13%) (Carrot, Dried Peas, Onion, Parsnip), Sunflower Oil, Lovage Leaves, Parsley, Turmeric, Thickener: Xanthan Gum), Salt and Pepper
ALLERGENS IN BOLD GLUTEN FREE
| Typical Values | Per 100g | Per Portion |
| Energy kCal | 137.68 | 481.88 |
| Energy kJ | 706 | 2471 |
| Fat | 3.1g | 10.85g |
| of which saturates | 0.5g | 1.75g |
| Carbohydrates | 14.51g | 50.785g |
| of which sugars | 4.5g | 15.75g |
| Protein | 6.87g | 24.045g |
| Salt | 1.23g | 4.305g |
Cooking Instructions:
Microwave: Pierce film lid, stir, microwave on full power for 4 minutes. Peel back lid and stir, microwave for a further 2 minutes, stir well and ensure food is piping hot.
Please check power output of your microwave as this may affect cooking times.