Risotto with Roasted Endive and Truffle Oil
This meal comes in a vacuum sealed glass jar. Unless otherwise instructed, leave the clips on until you've finished heating. If the seal has been broken, please return the product.
INGREDIENTS
Carnaroli Rice, Butter (Milk), Olive Oil, Parmigiano Cheese (Unpasteurised Cow’s Milk, Rennet, Salt), Endive, Celery, Carrots, Onions, Mushrooms, Parsley, Leeks, Garlic, White Wine (Sulphites), Truffle Oil (Olive Oil, White Truffle, White Truffle Aroma), Salt, Pepper, Water.
Net weight: 350 grams
We’ve highlighted potential allergens in bold.
Our products are hand made in a kitchen that handles Nuts, Wheat, Soya, Dairy and Eggs.
How to store
Please keep in the fridge below 5℃. Once open, enjoy the same day.
Expiry
Eat within five days of delivery.
How to heat
For best results, use the microwave:
- Place the closed jar, with clips (yes, it’s safe), in the microwave for 3 mins 30 seconds at 800 W.
- Be careful, the glass and will get hot.
If you don't have a microwave, use the oven:
- Preheat the oven - 180℃ conventional, or 160 if fan assisted
- While you're waiting for the oven to heat up, remove the clips, take off the lid, and remove the rubber seal
- Now close it again without the rubber seal: put the glass lid back on and reapply the clips
- Place glass jar in the oven, with the clips on, for at least 25 minutes, or until piping hot.
How to open
Once heated:
- Remove the clips
- Gently pull the tab of rubber seal outwards until you hear the air rushing in
- Then lift off the glass cover
