Hello people,
ATM, I am making BIG batches of spaghetti bol for my lunches, and freezing it in containers to take to work. PPM is roughly $3. I reckon risotto would be cheaper, like a bacon & mushroom thing. I am wondering how this would go in the freezer. There is only a pie wamer at work, and the food would be in there for about 4 hours. The spaghetti works suprisingly well, but risotto might be different.
…Thoughts?