I lost one pea from my plate at dinner the other day. It was an escape-pea.
You won’t be wanting these peas to escape though.
A minted pea and smoky bacon risotto cooked with farro instead of arborio rice. Topped with roasted walnuts and parmesan.
Farro (21%) (Gluten), Bacon (10.5%), Peas (10.5%) [Green Peas], Onions (5.3%), Leeks (5.3%), Spinach (2.6%), Parmesan cheese (1.6%) (Milk), Walnuts (1.1%) (Tree nuts), Unsalted butter (1.1%) [Butter (Milk), Garlic (0.53%), Mint (0.53%), Stock concentrate chicken style by massel (0.26%) [Southern Ocean Sea Salt, Maize Maltodextrin, Cane Sugar, Natural Vegetable Flavours, Yeast Extract, Dehydrated Vegetables (Onion, Celery), Disodium Guanylate & Inosinate, Canola Oil], Canola oil (0.26%), Pink salt (0.05%), White pepper (0.05%) [Pepper]
Contains; Milk, treenuts, glutenDishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Oven: Cook in a preheated oven at 180°C for 10 to 15 minutes
Microwave: 2 ½ - 3 minutes on High
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.