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Risotto is a wonderfully versatile dish – this gluten- and meat-free version channels the nutty flavours of a classic Italian porcini mushroom risotto but with a tasty Greek feta twist. Ready in under an hour or freezable for a busy weeknight, it's the perfect midweek dinner for two. See method
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Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.
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