• A great vegetarian ready meal and a gluten-free meal in one! We use a mixture of Portobello, chestnut and cup mushrooms in our award-winning frozen risotto.
• The addition of that lovely lemony butter is essentially what the Italians call ‘mantecare’ – adding fat at the end of cooking (off-fire).
• We use the fortified Sicilian wine Masala in our Portobello Mushroom Risotto for an authentic Italian flavour.

Try it with:

• Some rocket leaves for an added burst of freshness or view our fennel salad recipe below.
• Parmesan shavings, a twist of black pepper and a drizzle of truffle oil for something a bit different.
• A half portion makes for a lovely dinner party starter, too.

We melt butter in a pan and sweat onions and garlic until soft. In goes the risotto rice until it absorbs a little of the fat and the edges go translucent. Add to that a splash of masala wine and cook until all the rice has absorbed all the liquid. Slowly we pour in mushroom stock and add gradually until all the rice is cooked. We roast the Portobello, chestnut and cup mushrooms through the oven and stir them in just before the rice is cooked with a dash of cream. The special butter is made with sage leaves, lemon zest and parsley.

• Boil some new potatoes until just cooked. Drain and cool. Fold them into the dressing: a handful of finely chopped fresh mint and dill; 300g of natural or Greek yoghurt; 1 tbsp small capers; 1 bulb of finely sliced fennel and the zest of a lemon. Squeeze in the juice of half a lemon and a glug of extra virgin olive oil. Season to taste.

• Scatter a bag of washed watercress on your plate, spoon over the potato fennel salad. Scatter sprigs of dill to finish.