Sweet pea and broccoli risotto
Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories
1 Serving, 560 Calories/Serving
3–4 Minutes (Microwave oven)
Pumped with spinach and parsley puree, this veggielicious risotto is one dish you won’t wanna miss. Broccoli, peas, and a little sweet corn add contrast to buttery rice with Parmesan.
- Risotto (Sunbasket vegetable stock - arborio rice - organic onions - Parmesan - spinach puree [organic spinach - parsley - extra virgin olive oil] - butter - organic chopped garlic - kosher salt)
- Organic broccoli
- Organic corn
- Organic peas
Calories 560, Total Fat 20g (26% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 650mg (28% DV), Total Carb. 76g (28% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 18g
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.
Heat, Season, and Serve
Remove plastic from tray and sprinkle with 1 to 2 tablespoons water.
Microwave: Cook 3–4 minutes and stir.
Stovetop: Transfer to frying pan and cook over medium heat, 3–4 minutes, stirring frequently.
We seasoned this lightly. Add salt and pepper to your heart’s content.
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.