Free FromWild Mushroom Risotto

Gluten, dairy and wheat-free, with whole wild mushrooms

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Risotto hails from the North of Italy where rice is grown in abundance in and around the Po valley.

There are many myths and mysteries around creating this great dish, and our “Free From” Mushroom Risotto is your easy shortcut to creating a hearty, authentic Italian risotto at home. It’s bursting with the flavour and texture of wild Nameko and Champignon mushrooms which we use in this recipe.

Simply add risotto rice, a gluten-free stock cube, water, and bubble on the hob. You can also add your favourite ingredients – from truffles to asparagus, because it goes with just about anything!

Serve with a scattering of parsley and fresh lemon rind, to dial up the flavours.

Suitable for vegetarians and vegans.

Be in the know… Italy is the largest rice producer in Europe, with rice grown in abundance in both Piedmont & Lombardy.

How to use

Combine this Wild Mushroom sauce with 200g risotto rice, 600ml water (that's 3 empty jars worth) and a gluten free stock cube in a pan. Simmer for 15-20, stirring occasionally & adding a little more water if necessary, until the rice is creamy and cooked as you like it.


Mushrooms ((Champignon Mushroom, Nameko Mushroom) (43%) Water, Sunflower Seed Oil, Onion, Parsley, Porcini Mushroom Powder (2%), Balsamic Vinegar of Modena PGI (Wine Vinegar, Concentrated Grape Must, Cooked Grape Must), Cornflour, Flavourings, Garlic, SOYA BEANS, Acidity Regulator: Lactic Acid; Ground Black Pepper, Sea Salt


Nutrition per 100g: Energy 414kJ/100kcal, Fat 6.9g (of which saturates 0.8g), Carbohydrate 7.0g (of which sugars 1.4g), Fibre 1.5g, Protein 1.6g, Salt 1.5g

Dietary Information

Contains: Soy, Garlic and Onion (We use nuts in our factory)

No added: MSG, GMO, Preservatives and Egg

Free from: Wheat, Gluten and Dairy

Suitable for: Vegetarians, Vegans and Coeliacs

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