Mushroom Risotto
Mushroom Risotto, Classic Risotto with Sauteed Mushrooms and Basil PestoOur risotto was created the old-school way. Caramelize onions in olive oil, add the risotto and toast slightly, deglaze with white wine, slowly add stock. Boom. Finally, the basil pesto and sauteed mushrooms are added.Traditional arborio riceCremini mushroomsGreat texture-creamy, but not too thickGluten-freeVeganImportant WARNING for California ResidentsIngredientsMushroom RisottoINGREDIENTS: (notice how many you can pronounce!)Arborio Rice, Cremini Mushrooms, Onion, White Wine, Extra Virgin Olive Oil, Nutritional Yeast, Garlic, Sweet Rice Flour, Walnuts, Basil, Kosher Salt, Dried Thyme, Black PepperCONTAINS: Walnuts, SulfitesFAQSWhat if my Risotto isn't rehydrated? Give it a little bit longer! Rehydration isn't an exact science, and microwave ovens can vary in power. Be sure to stir this meal well, as the thicker consistency of this dish requires a few extra stirs to incorporate all of the ingredients. Are there a lot of mushrooms?Short answer: yes. We load it with sauteed cremini mushrooms and cook the arborio rice in a mushroom stock. If you're not a fan of mushrooms, you may want to choose a different meal!Cooking DirectionsMICROWAVE METHODX Remove lid from container X Add 3/4 cup (175ML) water to this meal X Microwave on high for 1 min 25 secs* X Remove from microwave, stir well, cover and let sit for 7 minsX Uncover. Stir again. Eat. Smile. *Microwave ovens may vary, adjust cook time accordinglyBOILING WATER METHODX Remove lid from container X Add 3/4 cup (175ML) boiling water to this meal and stir well X Cover and let sit for 12 minsX Uncover. Stir again. Eat. Smile.