When it comes to comfort food, it doesn't get much better than a risotto. Becks' has swapped out rice for supergrain farro in this creamy mushroom and leek risotto with wilted greens, shaved parmesan and topped with toasted walnuts.
Farro (20%) (Gluten), Mushrooms (12.5%), Onions (5%), Leeks (5%), Spinach (5%), Walnuts (2.5%) (Tree nuts), grated cheese (2.5%), Parmesan cheese (1.5%) (Milk), Butter (1%) (Milk), Canola oil (0.5%), Garlic (0.5%), massel stock (0.25%) [Southern Ocean Sea Salt, Maize Maltodextrin, Cane Sugar, Natural Vegetable Flavours, Yeast Extract, Dehydrated Vegetables (Onion, Celery), Disodium Guanylate & Inosinate, Canola Oil], Mushrooms (0.15%), Pink salt (0.05%)
Contains: Milk, tree nuts, 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.
Remove lid. Heat in microwave for 3 to 4 minutes.
Remove lid and cover with an oven-proof lid. Heat in the oven for 10 to 12 minutes stirring halfway through.