Porcini Mushroom Risotto

Proudly presenting Teo’s new Porcini Mushroom risotto! It’s creamy, it’s delicious, and we are incredibly excited to share it with you.


Rice, Rice Flour, Porcini Mushrooms (5%), Vegetable Broth (Rice Flour, Sunflower Oil, Garlic, Onion, Yeast Extract, Salt), Champignon Mushrooms, Onion, Salt.

Allergy Advice

For allergens, see ingredients in bold. May contain traces of soy. Suitable for Vegans, Vegetarians & Coeliacs.

Gluten & Dairy Free

Cooking Instructions

From the Chiller

1. Pour 600ml of cold water and contents of bag into a saucepan.
2. Bring water to the boil and then return to a medium heat, cooking for 16 – 18 minutes until the water has been absorbed. Stir occasionally throughout.
3. Serve. Best with a drizzle of oil or a plant-based alternative to Parmesan.
Teo’s tip – for a creamier risotto use more water and cook for a longer time.

Teo's Tip:

From the Freezer

Not suitable for freezing.

Teo's Tip:

Nutrition Information

Per 100g
Energy (kj/kcal) 1438/339
Fat 0.6
of which saturates 0.2
Carbohydrate 73.8
of which sugars 1.1
Fibre 1.6
Protein 8.7
Salt 1.98

Storage Information

Store in a cool and dry place.

Packaging recycling

Box suitable for home recycling.
Plastic bag can be recycled with bags at larger stores.

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