Cavendish Cooks of Bath - Double Mushroom Spelt Risotto
A satisfying and nuttily delicious risotto.
We use locally sourced Sharpham Park spelt gently simmered with white wine and a vegan stock til tender.
We lightly cook Portobello, chestnut and button mushrooms and fold through the Spelt, together with fresh parsley, thyme, lemon zest, and vegetarian Parmesan cheese. A little Mozzarella cheese is sprinkled throughout for that extra gooey meltingness!
Portobello Mushrooms, chestnut Mushrooms, button mushrooms, Sharpham park Organic pearled SPELT, celery free vegetable stock, white WINE, Vegetarian parmesan CHEESE, BUTTER, thyme, fresh parsley, lemon zest, vegetarian Mozzarella CHEESE, sea salt, cracked black pepper
ALLERGENS IN BOLD
Made in a kitchen where NUTS, GLUTEN, CELERY & other ALLERGENS are used.
Shelf Life: 1 Years