Golden Corn & Shrimp Risotto
with Tomatoes & Tri-Color Veggie Medley
Creamy, corn-studded risotto made with rich chicken stock, Parmesan, and a white wine reduction makes a luxurious bed for plump roasted garlic-basil marinated shrimp and grape tomatoes. On the side, a medley of roasted yellow squash, zucchini, and red bell peppers is topped with a dollop of rich leek butter.
Refer to the back of the meal sleeve for precise heating instructions for your meal.
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