Caramelized Onion & Goat Cheese Risotto
with Roasted Carrots
This creamy, cheesy risotto will have vegetarians everywhere rejoicing! Our creamy risotto base is made from arborio rice that has been cooked in vegetable stock, deglazed with white wine, then flavored with parmesan cheese, butter and fresh basil. Next, onions are cooked down with black pepper and thyme and plated on top, followed by a delectable crumbling of goat cheese and scallions. As a side, we pair this dish with whole baby carrots that are roasted in honey, garlic and olive oil.
Nutrition Per Serving
Ingredients
Allergens: MilkWater
Measurement:
Carrots
Measurement:
Onions
Measurement:
Arborio Rice
Measurement:
Chardonnay Wine
Measurement:
Goat Cheese
Measurement:
Olive Oil
Measurement:
Parmesan Cheese
Measurement:
Honey
Measurement:
Garlic
Measurement:
Unsalted Butter
Measurement:
Mirepoix Concentrate
Measurement:
Green Onions
Measurement:
Toasted Garlic Powder
Measurement:
Black Pepper
Measurement:
Sea Salt
Measurement:
Basil
Measurement:
Nutritional Yeast Flakes
Measurement:
Thyme
Measurement:
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!
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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