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 Nutritional yeast (non-fortified) adds a creaminess to the dish and keeps it vegan Gluten-free Vegan This 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 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 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 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! SEE FAQ PAGE Cooking Directions Mushroom Risotto Directions X Tear pouch open and REMOVE oxygen absorber. X Add a little more than one cup (250ML) 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.
