Mushroom risotto

Mushroom risotto is a rice dish with cheese, a tasty and nutritious meal. It is a typical dish from northern Italy, and we make it with different types of mushrooms (king trumpet mushroom, boletus, oyster mushroom, shiitake and nameko).

Format: 280 g

Microwave: Make a hole in the lid of the container and heat in the microwave at maximum power for 3 minutes, remove the lid, stir the product well, let it rest for 1 minute and it’s ready to eat.


Pan: Add a few drops of oil, heat for a few minutes stirring the product and serve.

Cooked rice (rice, cream (light cream (milk) (98%)), modified starch, stabilizers (celluloses, sodium carboxymethyl cellulose, carrageenan), emulsifier (lactic esters of mono- and diglycerides of fatty acids)), grated cheese ( 90% pasteurized milk, 10% raw milk, salt, rennet, lactic ferments, preservative: egg lysozyme), olive oil (refined olive oil, virgin olive oil), white wine, (sulfites), gelatin, fried onion (onion, 3% virgin olive oil, salt), modified starches, aromas, salt, dehydrated vegetables, maltodextrin, garlic paste (90% garlic cloves, 10% salt), sugar caramel, spices, sugar, vegetables and dehydrated vegetables (bean, parsnip, leek, tomato), vegetable extracts, ground black pepper), water, mixed mushrooms (19.6%) (mushroom, oyster mushroom, sihitake, Nameko, boletus). May contain traces of crustacean, mollusc and fish.


Energy: 621 Kj – 147 Kcal

Fat 4,8 g / of which saturated: 1,7 g

Carbohydrates: 23 g / of which sugars: 1,4 g

Proteins: 3,9 g

Salt: 0,8 g