Tomato & Roasted Vegetable Risotto
with Toasted Pine Nuts
This elegant risotto features a rich flavor profile and showcases colorful summertime veggies! We start by simmering arborio rice in a stock of red wine, crushed tomatoes, garlic and basil and finish with nutritional yeast for a “cheesy” texture. Next, we add a vibrant mix of red bell peppers, zucchini and cherry tomatoes that we've roasted until bursting and sweet. Lastly, we garnish the dish with toasted pine nuts for a satisfying nutty crunch.
Nutrition Per Serving
Ingredients
Allergens: Tree NutsWater
Measurement:
Arborio Rice
Measurement:
Grape Tomatoes
Measurement:
Red Bell Peppers
Measurement:
Zucchini
Measurement:
Crushed Tomatoes
Measurement:
Pine Nuts
Measurement:
Red Onions
Measurement:
Olive Oil
Measurement:
Red Wine
Measurement:
Nutritional Yeast Flakes
Measurement:
Sea Salt
Measurement:
Garlic
Measurement:
Basil
Measurement:
Black Pepper
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, mix together vegetables and risotto, plate meal, top with pine nuts and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Remove pine nuts, place 2oz of water into empty compartment. 4. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 5. Check the temperature. If needed, heat for an additional 2 minutes or until desired temperature is reached. 6. Carefully remove meal, mix together vegetables and risotto, plate meal, top with pine nuts and enjoy!
Nutrition Per Serving
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