Tomato & Roasted Vegetable Risotto
with Toasted Pine Nuts

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.
Ingredients: water, arborio rice, zucchini, red bell peppers, grape tomatoes, pine nuts, crushed tomatoes (tomatoes, tomato puree, less than 2% salt, citric acid), red onions, cabernet sauvignon wine, olive oil, nutritional yeast flakes (dried yeast, niacin, pyridoxine hydrochloride (b6), riboflavin, thiamine hydrochloride, (thiamine), folic acid, cobalamin (b12)), sea salt, black pepper, garlic, basil
Nutrition Per Serving
Ingredients
Allergens: Tree NutsWater
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Arborio Rice
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Zucchini
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Red Bell Peppers
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Grape Tomatoes
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Pine Nuts
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Crushed Tomatoes
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Red Onions
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Cabernet Sauvignon Wine
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Olive Oil
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Nutritional Yeast Flakes
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Sea Salt
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Black Pepper
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Garlic
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Basil
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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, mix together vegetables and risotto, plate meal, top with pine nuts and enjoy!
HEATING OPTION 2 - 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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