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ByRuby Butternut Squash and Tomato Risotto
"I slowly stir caramelised butternut squash and intensely sweet roasted cherry tomatoes through rich and creamy Carnaroli rice. Finished with shavings of aged Vegetarian Parmesan and fresh parsley, this brings back fond memories of Italian holidays."
*Best cooked from frozen. Please see back of pack for full instructions*