Roasted Vegetable Risotto + Salmon

Any time is a good time to savor this elegant vegan risotto. Arborio rice, red onions, and garlic are simmered in red wine, low and slow until creamy and tender, then sprinkled with basil and nutritional yeast to add a “cheesy” note. On the side: a vibrant mix of roasted bell peppers, zucchini, and cherry tomatoes, plus a serving of toasted pine nuts, which adds a light nutty crunch.

Nutrition values for 1 tray of Tomato & Roasted Vegetable Risotto: Calories 440, Fat 21g, Saturated Fat 2g, Carbohydrates 56g, Sugar 5g, Fiber 4g, Protein 9g, Cholesterol 0mg, Sodium 700mg

Ingredients for Tomato & Roasted Vegetable Risotto: Water, Arborio Rice, Red Bell Peppers, Zucchini, Grape Tomatoes, Pine Nuts, Crushed Tomatoes (Tomatoes, Tomato Puree, Salt, Citric Acid, Ascorbic Acid), Red Onions, Cabernet Sauvignon Wine (Grapes, Sulfites), Olive Pomace Oil, Nutritional Yeast Flakes (Dried Yeast, Niacin, Pyridoxine Hydrochloride (B6), Riboflavin, Thiamine Hydrochloride, (Thiamine), Folic Acid, Cobalamin (B12)), Sea Salt, Garlic, Basil, Black Pepper

Nutrition values for 1 serving of Pan-Seared Salmon: Calories 260, Fat 15g, Saturated Fat 3g, Carbohydrates <1g, Sugar 0g, Fiber 0g, Protein 29g, Cholesterol 80mg, Sodium 260mg

Ingredients for Pan-Seared Salmon: Salmon (Salmon, Color Added Via Feed (Astaxanthin)), Sea Salt, Black Pepper, Granulated Garlic, Granulated Onion