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Summer Corn Risotto:
Arborio Rice, Vegetable Stock (Water, Onion, Celery, Carrots, Zucchini, Corn, Summer Squash, Cauliflower, Broccoli, Bay Leaves, Rosemary, Thyme, Parsley, Black Peppercorns, Kosher Salt), Garlic, Onions, Butter (Milk), Parmesan (Partially skimmed cows milk, Cheese cultures, Salt and Enzymes), Kosher Salt and White Pepper. Organic Butternut Squash, kosher salt, sage, nutmeg, cinnamon, white pepper, canola oil, olive oil.
Enjoy Single or Double Portions!
Add-on:
Sweet Grass Dairy Lemon Basil Chicken: Sweet Grass Farms chicken breast, lemon juice, dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), rosemary, garlic, onion, basil, kosher salt, white pepper, canola oil, olive oil.
Single or Double Portions!
Gluten-free, Nut-free, Soy-free, Corn-free
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Heating instructions:
In a medium-large skillet on medium low, place the risotto and a quarter of the stock provided, stirring every minute or two or until the stock has been completely absorbed. Then add another quarter of stock and repeat the process from above. Taste the risotto to see if it's the texture you like, if it is too crunchy for you add another 1/4 of the stock. Stir as it continues to get creamier, and taste again. The risotto should be creamy not soupy, and tender. If it is tender and creamy add your vegetables, and the pesto, stir until it’s fully mixed up. Then separate into the bowl/bowls and garnish with cheese
Summer Corn Risotto:
Arborio Rice, Vegetable Stock (Water, Onion, Celery, Carrots, Zucchini, Corn, Summer Squash, Cauliflower, Broccoli, Bay Leaves, Rosemary, Thyme, Parsley, Black Peppercorns, Kosher Salt), Garlic, Onions, Butter (Milk), Parmesan (Partially skimmed cows milk, Cheese cultures, Salt and Enzymes), Kosher Salt and White Pepper. Organic Butternut Squash, kosher salt, sage, nutmeg, cinnamon, white pepper, canola oil, olive oil.
Enjoy Single or Double Portions!
Add-on:
Sweet Grass Dairy Lemon Basil Chicken: Sweet Grass Farms chicken breast, lemon juice, dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), rosemary, garlic, onion, basil, kosher salt, white pepper, canola oil, olive oil.
Single or Double Portions!
Gluten-free, Nut-free, Soy-free, Corn-free
---
Heating instructions:
In a medium-large skillet on medium low, place the risotto and a quarter of the stock provided, stirring every minute or two or until the stock has been completely absorbed. Then add another quarter of stock and repeat the process from above. Taste the risotto to see if it's the texture you like, if it is too crunchy for you add another 1/4 of the stock. Stir as it continues to get creamier, and taste again. The risotto should be creamy not soupy, and tender. If it is tender and creamy add your vegetables, and the pesto, stir until it’s fully mixed up. Then separate into the bowl/bowls and garnish with cheese