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Spelt Risotto Pumpkin & Shallot 225g

Just add water and butter and you have a delicious meal in minutes.

Please note the best before date is end of July 2016.
Unfortunately this item is currently out of stock


Pearled Spelt 87%, Dried vegetables (yellow pumpkin 4%, shallot 2%, red kibbled onion, carrot, celery). Reduced salt vegetable bouillon (dried glucose syrup (potato), potato starch, onion powder, salt, sugar, carrot powder,vegetable oil (non hydrogenated), citric acid, parsley and turmeric) Salt and ground black pepper and dried leaf parsley.

Allergy Advice
For allergens see ingredients in bold. Unsuitable for coeliacs.

Nutritional Information

Typical values 100g
ENERGY Kcal311
of which saturates0.16g
of which sugars2.8g

Please note the best before date is end of July 2016.

It's easy to cook...

Pour the contents into a heavy bottomed pan. Add 500ml of cold water and bring slowly to the boil. Reduce the heat and simmer uncovered for 15 minutes, until all the liquid has been absorbed or until the grains are tender.

Stir once or twice during cooking. Add a knob of butter or oil just before serving to release the full flavours, and garnish with herbs and freshly grated local cheese if you wish.

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