Mushroom Risotto

Classic Risotto with Sautéed Mushrooms and Basil Pesto Our 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 sautéed mushrooms are added. Traditional arborio rice Cremini mushrooms Great texture—creamy, but not too thick Gluten-free Vegan Important WARNING for California Residents Ingredients Mushroom Risotto INGREDIENTS: (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 Pepper CONTAINS: Walnuts, Sulfites FAQS What 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 sautéed 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 Directions MICROWAVE METHOD X 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 mins X Uncover. Stir again. Eat. Smile. *Microwave ovens may vary, adjust cook time accordingly BOILING WATER METHOD X 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 mins X Uncover. Stir again. Eat. Smile.