REVIEW: Charlie Bigham's Chicken & Mushroom Risotto

Alicia Maude
5 days ago
1 min read

I love a good Charlie Bigham's meal so aim to try most of them (not the tomato based ones - hate tomatoes).

PACKAGING: Wooden pot lined with paper, plastic wrap and cardboard sleeve

INGREDIENTS: Cooked Rice (Water, Carnaroli Rice), Mushrooms (15%), Chicken (13%), Bacon (Pork, Salt, Preservative: Sodium Nitrite, Antioxidant: Ascorbic Acid), Double Cream (Milk), Milk, Onions, Sherry, White Wine, Butter (Milk), Regato Cheese (Milk), Rapeseed Oil, Chicken Stock (Yeast Extract, Salt, Chicken Bones, Water, Chicken Fat, Dried Potatoes), Cornflour, White Wine Vinegar, Garlic Purée, Extra Virgin Olive Oil, Parmigiano Reggiano Cheese (Milk), Parsley, Porcini Mushroom Powder, Salt, Thyme, Tarragon, White Pepper, Lemon Zest, Ground Bay Leaves, Secret ingredient: Obsession

NUTRITIONAL INFORMATION (per 100g):

Energy: 723 kJ
Energy: 173 kcal
Fat: 9.4g
- of which saturates: 4.3g
Carbohydrate: 13.2g
- of which sugars: 0.8g
Fibre: 0.8g
Protein: 7.2g
Salt: 0.63g

HOW TO COOK:

Electric 220°C, Fan 200°C, Gas mark 7 (+5 mins), 40 mins please don't grill!

Pre-heat oven. Remove the film but leave the risotto in its wooden tray.
Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 40 mins.
Leave to stand for 2 mins and stir thoroughly before serving. Make sure it's piping hot.

This recipe includes some raw ingredients and isn't suitable for microwaving. Not suitable for freezing.