Firepot's Porcini Mushroom Risotto is creamy Arborio rice cooked in mushroom stock with two kinds of mushroom: dried porcini, soaked to make a rich stock, and grilled chestnut mushrooms cut in big, juicy slices rather than chopped fine. It is finished with flat-leaf parsley and a squeeze of lemon.
It won a Taste of the West Award in 2017.
Sizes and nutrition
| Size | Weight | Calories | Water |
|---|---|---|---|
| Regular | 135g | 560kcal | 400ml |
| Extra large | 200g | 830kcal | 600ml |
Ingredients
Risotto rice, chestnut mushrooms, onion, celery, olive oil, lemon juice, dried porcini mushrooms, mushroom stock (mushroom concentrate, yeast extract, sugar, cornflour), parsley, salt, pepper.
Allergens: Celery.
How to use
Add the stated amount of boiling water to the pouch, stir well, seal and leave to rehydrate before eating.
Ideal for
Hikers, wild campers and anyone who wants a proper, warming vegetarian-style dinner on the hill.
Try the Orzo Pasta Bolognese or Mac n Greens, and browse all Firepot meals.
