CLASSIC RISOTTO WITH SAUTÉED MUSHROOMS AND BASIL PESTO
This 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
5-year shelf life
- Make in bag so you can bring less cookwear. Just add boiling water and eat straight from the bag.