Vegan Miso & Shitake Mushroom Risotto
Vegan Risotto with Miso, Shitake Mushrooms & Spring Vegetables.
275g - Serves One.
Ingredients: Arborio Rice (55%), Shitake Mushrooms (9%) Asparagus, Peas, Miso (8%), (Soybeans, Rice, Salt), White wine, Onion, Spring Onion, Vegan Cheese, (Coconut Oil, Modified Maize Starch, Carrageenan, Guar Gum, Salt, Sunflower oil, Maltodextrin, Sugar, Glyceryl Triacetate, Acacia gum, Yeast Extract, Lactic Acid, Sodium Lactate, Triglycerides, Beta-Carotene, Alpha-tocopherol, Rosemary oil) Olive oil, Salt & Pepper.
ALLERGENS IN BOLD
Gluten Free. Suitable for Vegans
Nutritional Values
| Typical Values | Per 100g | Per Portion |
| Energy kJ | 706 | 2471 |
| Energy Kcal | 168 | 588 |
| Protein | 6.2g | 21.7g |
| Carbohydrates | 25.2g | 88.2g |
| of which sugars | 4.5g | 15.75g |
| Fat | 3.1g | 10.85g |
| of which saturates | 0.5g | 1.75g |
| Fibre | 3g | 10.5g |
| Sodium | 0.49g | 1.715g |
| Salt | 1.23g | 4.305g |
| Trans Fats | 0 | 0 |
Cooking Instructions:
Cooking Instructions:
Oven Bake: Remove sleeve & pierce lid. Preheat oven to 180 (Gas 5). Place on a baking tray and cook for 40 minutes (25 minutes if first defrosted). Remove lid carefully, stir well & ensure food is piping hot.
Microwave: Remove sleeve, pierce film, cook on full power for 4 minutes, stir, re-cover then cook for a further 2 minutes or until piping hot.
Please check power output of your microwave as this may affect cooking times.