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 mushroomsNutritional yeast (non-fortified) adds a creaminess to the dish and keeps it veganGluten-freeVeganThis product has been lab tested with an extended shelf life and will have a minimum of two years to consume until its expiration date.Important 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 factors such as altitude and ambient temperature can have an affect. 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!SEE FAQ PAGECooking DirectionsMushroom Risotto DirectionsX Tear pouch open and REMOVE oxygen absorber. X SINGLE SERVING Add a little more than one cup (250ML) of BOILING (yes, boiling) water to bag. X DOUBLE SERVING Add two and a half cups (500ML) of BOILING (yes, boiling) water to bag.X STIR and reseal. HANG OUT for 20 minutes. Think about how big the universe is. X OPEN. STIR UNTIL THICKENED. EAT. SMILE. X Rehydration will take LONGER at higher altitudes.