CLASSIC RISOTTO WITH SAUTÉED MUSHROOMS AND BASIL PESTO
Our risotto is made 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 • Nutritional yeast (non-fortified) adds a creaminess to the dish and keeps it vegan • Gluten-free • Vegan • 5-year shelf life
INGREDIENTS: (notice how many you can pronounce!) Arborio Rice, Cremini Mushrooms, Onions, White Wine, Extra Virgin Olive Oil, Nutritional Yeast, Garlic, Sweet Rice Flour, Walnuts, Basil, Kosher Salt, Thyme, Black Pepper
CONTAINS: Walnuts, Sulfites
Tear pouch open and REMOVE oxygen absorber.
SINGLE SERVING Add one and a quarter cups (250ML) of BOILING (yes, boiling) water to bag.
DOUBLE SERVING Add two and a half cups (500ML) of BOILING (yes, boiling) water to bag.
STIR and reseal. HANG OUT for 20 minutes. Think about how big the universe is.