Wild Mushroom Risotto with Goat Curd & Thyme


STORAGE: Fresh SIZE: 2 main meal INGREDIENTS: olive oil, onion, garlic, thyme chopped, bay leaf, aborio rice/carnaroli rice, white wine, butter, parmesan, porcini powder, fennel powder, button mushroom, rosemary sprigs, thyme sprigs, veg stock, parsley chopped, swiss brown mushroom, field mushrooms, king brown mushrooms, shimeji, goats curd SERVING SUGGESTIONS: Warm and serve with shaved parmesan DIETARY: Gluten free + vegetarian NOTES: Ingredients may vary depending on availability and seasonality