- Energy1697kJ 402kcal
of the reference intake*
Typical values per 100g: Energy 470kJ / 111kcal
- Cooked risotto rice in a creamy mushroom and white wine sauce topped with medium fat hard cheese and mature Cheddar cheese.
- A rich and creamy mushroom and white wine risotto topped with cheese.
Cooked Risotto Rice, Mushroom (21%), Chicken Breast (11%), Water, Half Cream (Milk), Spinach, Whole Milk, White Wine, Onion, Cornflour, Mature Cheddar Cheese (Milk), Medium Fat Hard Cheese (Milk), Garlic, Parsley, Salt, Porcini Mushroom Powder, Yeast Extract, Flavouring, Chicken Fat, Chicken Extract, Sugar, White Pepper.
Cooked Risotto Rice contains: Risotto Rice, Water.
- For allergens, see ingredients in bold.
Important: If food has thawed, do not refreeze., Keep frozen at -18C or cooler.
Oven from frozen
Temperature: , ,
Instructions: 200??C/ Fan 180??C/ Gas 6 35 mins Remove outer packaging and pierce film lid. Place on a baking tray in the centre of a pre-heated oven for 25 minutes. Peel back film lid, stir and re-cover. Heat for a further 10 minutes. Leave to stand for 1 minute after heating.
Microwave from frozen
Instructions: For best results microwave from frozen.
800W 9 mins / 900W 8 mins
Remove outer packaging and pierce film lid.
Heat on full power for 6 minutes (800W) / 5 minutes (900W).
Peel back film lid, stir and re-cover.
Heat on full power for a further 3 minutes (800W) / 3 minutes (900W).
Leave to stand for 1 minute after heating.
- All appliances vary, these are guidelines only.
- Check food is piping hot throughout before serving.
- Allow tray to stand until it regains its rigidity.
using chicken from
Number of uses
- Caution: When removing lid after heating hot steam may escape.Caution: Although every care has been taken to remove bones, some may remain.
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
|Typical Values||Per 100g / Per 100ml||A serving contains|
|Energy||470kJ / 111kcal||1697kJ / 402kcal|
|*Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
Using Product Information
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