FIELD DOCTOR Chicken + Green Vegetable Risotto (418g)

British chicken cooked in a rich vegetable & white wine sauce with fresh herbs and parmesan, stirred through with short grain brown rice, courgette, spinach, broccoli and peas. Low FODMAP.

• Recipe certified low FODMAP by Monash University
• Gluten free
• High Protein
• 2 of 5 a day

Ingredients

Chicken, Whole grain rice, Water, Spinach, Oyster Mushrooms, Courgette, Green Pepper, Broccoli, Edamame (SOY bean), Fennel, Peas, Extra Virgin Olive Oil, White Wine [Water, White Wine, Salt, SULPHITES], Italian Hard Cheese (MILK) [MILK Salt, Microbial Enzymes}, Chive, Chicken Stock (Chicken Extract, Chicken Fat, Salt), Tapioca Starch, Yeast Extract, Herb Mix, Lemon Juice, Sea Salt, Black Peppe

For allergens, see ingredients, in BOLD CAPITALS. 

Manufactured on a site that handles FISH, SOY and MUSTARD.

Heating instructions

Cooking from frozen:

Microwave

Microwave 800W 9 mins. Remove sleeve and pierce film with a sharp knife. Cook for 4.5 mins. Stir and cook for a further 4.5 mins. Rest for 2 mins, check piping hot & enjoy! 

Oven

oven 195°C / 175°C Fan / Gas mark 5 - 52 mins
Preheat oven. Remove sleeve and pierce film with a sharp knife. Cook for 52 mins, ideally on a flat baking tray, and then stir. Rest for 3 mins, check piping hot & enjoy!

Cooking from defrosted:

Microwave

Microwave 800W 4.5 mins. Remove sleeve and pierce film with a sharp knife. Cook for 2.5 mins. Stir and cook for a further 2 mins. Rest for 2 mins, check piping hot & enjoy! 

Oven

Oven 195°C / 175°C Fan / Gas mark 5- 26 mins
Preheat oven. Remove sleeve and pierce film with a sharp knife. Cook for 26 mins, ideally on a flat baking tray, and then stir. Rest for 3 mins, check piping hot & enjoy!

Storage

Keep frozen below -18C and do not refreeze if defrosted.