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.
Risotto has always been a favourite in our household. We 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 recipe, but nothing could beat the ones that were packed with mushrooms. So we use two kinds: dried porcini, soaked to create a delicious, satisfying stock, and grilled chestnut mushrooms. And we don’t chop our mushrooms finely like a lot of our competitors. You’ll find big, juicy slices, just like you would if you made it at home. Finished with lemon juice and fresh parsley, our risotto is guaranteed to warm you whether you’re eating atop a mountain or round the kitchen table.
FIREPOT use high-quality natural ingredients, slow cook them in small batches, and with their dehydration technology give meals a two year shelf-life. There is no freeze-drying involved, no preservatives, and no ingredients you won't recognise. Nutritious, delicious and simple to make.
- Reviewed by Ultralight Outdoor Gear
|9||STAFF'S TASTE TEST - The Risotto really surprised us all at just how tasty it was, you could really taste the mushrooms. A few of us don't even like mushrooms or risotto and we still thought it was really nice. It looked just like a risotto, with a good texture and consistency. Overall it offered lots of flavour and has definitely became a staff favourite.|
Risotto rice, chestnut mushrooms, onion, celery, olive oil, lemon juice, dried porcini mushrooms, mushroom stock (mushroom concentrate, yeast extract, sugar, cornflour), parsley, salt, pepper
|Typical Values||Per Pack (Regular)|
|of which saturates||1.3g|
|of which sugars||3.7g|