For allergens see ingredients in BOLD:
Mushrooms (30%), Vegetable Stock (30%) (Water, Onion, Carrot, Celery, Garlic, Black Pepper, Bay Leaf), Risotto Rice (16%), Onion, Greendale Cider (Sulphates), Breadcrumbs (Wheat Flour, Yest, Salt), Egg, Parmesan (%) (Milk, Salt, Microbial Rennet), Rice Cone, Black Truffle Oil (0.3%) (Extra Vergin Olive Oil, Olive Oil, White Truffle Flavour (1.25%), White Truffle (0.1%)), Butter (Milk), Olive Oil, Galic, Salt, Black Pepper.

OVEN COOK: 35 mins, Fan 170°C Electric 190°C Gas 5
Preheat oven. Remove sleeve and film. Cook on a baking tray in the centre of the oven. Ensure food is piping hot and allow to rest for 1 min before serving.

AIR FRY: 35 mins, 160°C
Remove sleeve and film. Cook for 15 mins. Ensure food is piping hot and allow to rest for 1 min before serving.

MICROWAVE: 
We do not recommend cooking our Mushroom & Truffle Arancini in the microwave.