Wild Mushroom Risotto

Free from


  • 1 190g jar Sacla’ Free From - Wild Mushroom Risotto sauce
  • 1 Cube Gluten Free Stock Cube
  • 200g Risotto Rice
  • 600ml Water
  • Parsley to serve
  • 1 lemon zest, to serve


  1. In a pan, mix this sauce the risotto rice & water and the stock cube.
  2. Simmer for 15 minutes until the rice is creamy & cooked.
  3. Serve with a sprinkle of parsley and lemon rind.
See the video


Sign in or register to add your review.

Delicious and full of flavour, so quick to make too, really impressed my other half.


Share this recipe