Risotto verde with broccoli, spinach, and peas
Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories
2 Servings, 440 Calories/Serving
7–9 Minutes (Microwave oven)
No more babysitting a bubbling pot when that risotto craving hits. Just heat and in minutes you’ve got tender broccoli, sweet corn, and petite peas all swimming in lush rice rich with Parmesan.
- In your tray:
- Sunbasket vegetable stock
- Arborio rice
- Organic onions
- Organic broccoli
- Organic corn
- Organic peas
- Extra virgin olive oil
- Organic spinach
- Organic butter
- Organic chopped garlic
- Organic parsley
- Kosher salt
Calories 440, Total Fat 16g (21% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 790mg (34% DV), Total Carb. 61g (22% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 14g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Choose your heating method
Our chefs think it cooks up best in the microwave.
- Microwave oven | 7–9 minutes
Remove the plastic from the tray. Sprinkle the risotto with 2 tablespoons water. Place a damp paper towel over the top of the tray and microwave for 4 minutes. Stir, re-cover, and microwave for 3 to 5 minutes more, or until heated through.
- Stovetop | 6–8 minutes
Transfer the risotto to a large frying pan and stir to break apart. Sprinkle with 4 tablespoons water and cook over medium-low heat, stirring occasionally, for 6 to 8 minutes, or until heated through.
Season the risotto to taste with salt and pepper. Transfer to individual plates or bowls and serve.
Ovens may vary. The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.