Wild Mushroom Risotto
- 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
- In a pan, mix this sauce the risotto rice & water and the stock cube.
- Simmer for 15 minutes until the rice is creamy & cooked.
- Serve with a sprinkle of parsley and lemon rind.