Tomato & Roasted Vegetable Risotto | Ready To Eat Meal
with Zucchini, Bell Peppers & 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 (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 Per Serving
HEATING OPTION 1 - MICROWAVE HEATING TIMES MAY VARY; REHEAT CONTENTS TO 165°F.
- Remove outer packaging and pierce plastic film a few times with a fork or sharp knife to vent. 2. Remove pine nuts 3. Microwave on HIGH for 2 minutes. If needed, continue to heat in 30 second intervals until desired temperature is reached. 4. Let stand for 2 minutes. Carefully remove film. 5. Sprinkle pine nuts on top of Risotto. 6. Transfer contents to a plate and enjoy!
HEATING OPTION 2 - CONVENTIONAL OVEN
- Adjust rack to middle position and preheat oven to 375°F. 2. Remove outer packaging and plastic film. 3. Remove pine nuts 4. Place tray on a baking sheet and bake for 7 minutes. If needed, continue to bake for 2-4 more minutes or until desired temperature is reached. 5. Sprinkle pine nuts on top of Risotto 6. Transfer contents to a plate and enjoy!
Nutrition Per Serving
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