Creamy Risotto with 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
• Sautéed cremini mushrooms
• Perfectly creamy risotto texture
• 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: Treenuts (Walnuts)

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

X OPEN lid half-way 

X Add a bit more than 1/2 CUP (135ML) water 

X Microwave on high for ABOUT 1:30* (1,000W)

X STIR WELL, cover and LET SIT FOR 7 MINS

X Remove lid. STIR AGAIN. Enjoy! 

*Microwave ovens may vary, adjust cook time accordingly

NO MICROWAVE? No Problem! Add a bit more than 1/2 CUP (135ML) of BOILING water, cover, let sit for about 15 mins.