Mushroom Risotto
Creamy mushroom & pecorino risotto with roasted garlic mushrooms and served with a side salad.
8 min
Mushroom Risotto
Creamy mushroom & pecorino risotto with roasted garlic mushrooms and served with a side salad.
HOW TO COOK
- Add 1/4 cup of water to the risotto container. Heat on the stovetop on a medium heat stirring for 8 minutes until risotto is formed. Season with salt and pepper to taste.
- Slice cucumber and cherry tomatoes, then mix with salad leaves and vinaigrette.
- Plate the risotto with the side salad and finish with toasted pumpkin seeds. Option to finish Risotto with a drizzle of olive oil.
- Add 1/4 cup of water to the risotto container. Microwave for 3 minutes, stir, then microwave for another 3 minutes. Stir again until the risotto is creamy and fully formed. Season with salt and pepper to taste.
- Slice cucumber and cherry tomatoes, then mix with salad leaves and vinaigrette.
- Plate the risotto with the side salad and finish with toasted pumpkin seeds. Option to finish Risotto with a drizzle of olive oil.
NUTRITION & INGREDIENTS
| Amount per serving | |
|---|---|
| Calories | 940 |
| Fat | 68g |
| Saturated Fat | 34g |
| Sodium | 1070mg |
| Carbohydrates | 65g |
| Fiber | 7g |
| Total Sugars | 7g |
| Protein | 16g |
Ingredients:
Cremini mushrooms, cream, Carnaroli rice, tomato, mini cucumber, salad leaves, butter, onion, Pecorino cheese, Romano, olive & canola oil blend, white wine, garlic, extra virgin olive oil, pumpkin seeds, vegetable base (soy protein, onions, salt, sugar, cornstarch, carrots, celery, carrot powder, onion powder, carrot juice concentrate, soybean oil, water, natural flavor), salt, lemon juice, cheddar cheese, balsamic vinegar, cornstarch, parsley, balsamic glaze, Dijon mustard, agave syrup, thyme, porcini powder, black pepper, Italian dried herbs
Contains:
Soy, Milk, Celery, Mustard
Made in a facility that also processes milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame.
