Risotto Mozzarella Basil Plait

Italian Risotto with hints of baby marrow, butternut, peppers & a rocket & basil pesto, stuffed with mozzarella, wrapped in a crisp puff pastry.

Serving Suggestion:
Serve this as a vegetarian centrepiece, alongside your favourite salad or veggies. Or as part of your next show-stopping buffet.

Rice, Pesto And Vegetable Mix (65%), Puff Pastry (25%), Mozzarella (10%) Water, Puff Pastry (Cake Flour), Water, Ekko (Vegetable Fat (Palm Kernel And Coconut Kernel), Butternut Arborio Rice, Rocket Pesto (Vegetable Oil (Canola Seed And/or Sunflower Seed), Fresh Basil, Parmesan Cheese, Fresh Rocket, Cashew Nuts, Fresh Garlic, Fresh Lemon Juice, Fresh Lemon Zest, Salt, Pepper), Onion, Mozzarella (Cow’s Milk, Salt, Preservative), Baby Marrow, Green Pepper, Red Pepper, Yellow Pepper, Butter (Cream, Salt, Preservatives), Parmesan (Cow’s Milk, Salt, Selected Cheese Cultures, Microbial Rennet (Non-animal), Microbial Lipase, Cacl, Sunflower Oil, Vegetable Stock Powder (Salt, Dehydrated Vegetables (Onions, Carrots, Mushrooms, Sun-dried Tomatoes (Radurised), Garlic, Celery), Corn Starch, Sugar, Maltodextrin, Herbs, Yeast Extract, Vegetable Oil (Canola Seed) (Antioxidant: Vitamin E), Spices (Radurised), Flavouring, Colourant, Citric Acid), Salt, Garlic

Wheat (Gluten), Cow’s Milk, Nuts

Not suitable for microwave heating.

Oven: 
Heat from frozen. Preheat oven to 180°C. Remove plastic packaging and keep in the foil tray, place on baking sheet. Cook for 90 mins on the middle shelf. Allow standing for 15-20 mins before removing from foil tray. Serve hot or room temperature.