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

Extra Virgin Olive Oil, Garlic, Chicken, Herb Mix, Chive, Black Pepper, Sea Salt, Extra Virgin Olive Oil, Garlic, Green Pepper , Fennel, Chive, Sea Salt, Herb Mix, Black Paper, Oyster Mushroom, White Wine( Water, White Wine, Salt, SULPHITES),Tapioca Starch, Water, Chicken Stock(Chicken Extract, Chicken Fat, Salt), Yeast Extract, Lemon Juice, Whole Grain Rice, Peas, Courgette, Edamame(SOY bean), Broccoli, Spinach, Italian Hard Cheese( MILK), MILK SALT, Microbial Enzymes)

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.