Firepot Porcini Mushroom Risotto
Creamy Arborio rice with pan-fried porcini and chestnut mushrooms, cooked in mushroom stock and finished with chopped flat-leaf parsley and a squeeze of lemon juice, something to look forward to!
Packing a punch
Risotto has always been a favourite in our household. Luckly Firepot like to make it the old school way — rich and creamy, with just the right amount of bite. We’ve tasted many different risottos in our search for the best, but nothing could beat the ones that were packed with mushrooms. And Firepot use two kinds: dried porcini, soaked to create a delicious, satisfying stock, and grilled chestnut mushrooms. And they don’t chop our mushrooms finely like a lot of of the others. You’ll find big, juicy slices, just like you would if you made it at home. Finished with lemon juice and fresh parsley, their risotto is guaranteed to warm you whether you’re eating on the top a mountain or round the kitchen table.
Weight: 135g (regular) / 200g (extra-large)
Calories: 560kcal (regular) / 830kcal (extra-large)
Water usage: 400ml (regular) / 600ml (extra-large)
Risotto rice, chestnut mushrooms, onion, celery, olive oil, lemon juice, dried porcini mushrooms, mushroom stock (mushroom concentrate, yeast extract, sugar, cornflour), parsley, salt, pepper.
Per 100g Regular (125g) Energy (kcal) 400 500 Fat 7.2g 9g of which saturates 1.5g 1.9g Carbohydrate 73.8g 92.2g of which sugars 31.2g 39g Fibre 7.4g 9.2g Protein 9g 11.2g Salt 0.3g 0.4g