"Bruschetta" Risotto | Ready To Eat Meal
with Kale Pesto Cauliflower
Risotto is one of those meals you look forward to, and our chefs created this one with the vegan diet in mind. They start by sautéing arborio rice in onions and garlic, then simmer it with white wine, and finish the dish with a sprinkle of nutritional yeast, basil, and roasted tomatoes seasoned with more basil, oregano, and garlic. On the side there’s roasted cauliflower florets, garlic, and chives tossed in a flavorful kale, spinach, and almond pesto.
Ingredients: water, cauliflower, arborio rice, onions, olive oil, garlic, tomatoes, chardonnay wine, almonds, nutritional yeast flakes (dried yeast, niacin, pyridoxine hydrochloride (b6), riboflavin, thiamine hydrochloride, (thiamine), folic acid, cobalamin (b12)), basil, sea salt, extra virgin olive oil, kale, spinach, parsley, granulated garlic, toasted onion powder, black pepper, lemon juice, dried chives, oregano
Nutrition Per Serving
HEATING OPTION 1 - MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
HEATING OPTION 2 - OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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