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Tomato, Basil & Mozzarella RisottoTomato, Basil & Mozzarella RisottoTomato, Basil & Mozzarella Risotto
Tomato, Basil & Mozzarella RisottoTomato, Basil & Mozzarella RisottoTomato, Basil & Mozzarella Risotto

"The overall taste develops well, and the rice is very well cooked, using the right rice has given the finished dish balance - this risotto hasn't been rushed!"

Great Taste Award Judge

Tomato, Basil & Mozzarella Risotto Microwaveable Suitable Gluten Free

Microwave Only Creamy risotto with basil, mozzarella, mascarpone and white wine, topped with semi-dried tomatoes, pine nuts and a knob of lemon and parsley butter.

£5.50 Serves 1 (340g)
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£8.95 Serves 2 (680g)
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  • This is best cooked in the microwave, but it can be defrosted overnight and cooked on the hob with a splash of water if needed.
  • Share a one portion between two for a delicious summer starter.
  • If you do not have a microwave, try cooking it on the hob! Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 9-10 mins for the 1 portion, and 12 mins for the 2 portion, stirring it occasionally. Ensure piping hot before serving.

Try it With:

  • This is a meal in itself, but a simple side salad of rocket works well
  • For a special garnish, add some more toasted pine nuts and freshly torn basil leaves
  • To include one of your five a day, stir through 80g of fresh spinach leaves whilst it’s resting in between cooking and serving

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)920 3,128
Energy (cal)220 748
Protein (g)5.5 18.7
Carbohydrate (g)23.1 78.5
of which: sugars (g)1.3 4.4
Fat (g)11.3 38.4
of which are saturates (g)5 17
Fibre (g)1.8 6.1
Sodium (g)0.3 1.01
Salt (g)0.75 2.525

Please Note: The details above are correct as of 11 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Cooked Ribe Rice (37%) (Rice, Water, Salt), Water, Semi-dried Cherry Tomatoes (11%) (Semi-Dried Tomatoes, Sunflower Oil, Salt, Garlic, Oregano, Acidity Regulator: Lactic Acid), Mozzarella (8%) [Milk], White Wine (6%) (Preservative: Sulphites), Mascarpone (6%) [Milk] (Acidity Regulator: Citric Acid), Basil Paste (4%) (Basil, Sunflower Oil, Salt), Salted Butter (3%) [Milk], Shallots, Basil (2%), Sherry [Sulphites], Garlic, Vegetable Stock (Carrot Juice Concentrate, Onion Powder, Yeast Extract (Yeast Extract, Salt), Onion Juice Concentrate, Natural Flavourings, Water, Mushroom Concentrate, Salt), Pine Kernals, Rapeseed Oil, Lemon Peel, Cornflour, Salt, Parsley.

Please Note: The details above are correct as of 11 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

Microwave:

Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power.
850W
3 mins > stir & re-cover > 2 mins
Stir well and allow to rest for 2 mins before serving.

Defrost Instructions:

Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 9-10 mins stirring occasionally. Ensure piping hot before serving. Once cooked, do not reheat.

Extra Warnings:

Steam may be released when removing film lid.

serves 2

Microwave:

Remove sleeve, pierce film. Place on a microwaveable plate.
850W
5 mins > stir & re-cover > 4 mins
Stir well and allow to rest for 2 mins before serving.

Defrost Instructions:

Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 12 mins, stirring occasionally. Ensure piping hot before serving. Once cooked, do not reheat.

Extra Warnings:

Steam may be released when removing film lid.

Please Note: The details above are correct as of 11 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Milk, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 11 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"The overall taste develops well, and the rice is very well cooked, using the right rice has given the finished dish balance - this risotto hasn't been rushed!"

Great Taste Award Judge

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