Creamy Arborio rice with pan-fried porcini and chestnut mushrooms, cooked in mushroom stock and finished with chopped flat-leaf parsley and a squeeze of lemon juice.

Ingredients:
Risotto rice, chestnut mushrooms, onion, celery, olive oil, lemon juice, dried porcini mushrooms, mushroom stock (mushroom concentrate, yeast extract, sugar, cornflour), parsley, salt, pepper.