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Risotto-style orzotto with mushrooms, pancetta and leeks.
Ready-to-eat
Ingredients: Orzo pasta, Paris mushrooms, oyster mushrooms, portobello mushrooms, Spanish onion, green shallot, garlic, parmesan padano, butter, 35% cooking cream, leeks, pancetta, salt and pepper.
Cooking method: 2 min 30 sec to 3 min in the microwave or 10 minutes in the conventional oven at 350F.
Storage: 7 days in the refrigerator. Can also be frozen.
Collections: Le Bromont, Le Resto, Les Garnements, Menu of the week