Sweet pea and broccoli risotto
Gluten-Free Friendly, Soy-Free, Vegetarian, No Added Sugar, <600 Calories
1 Serving, 540 Calories/Serving
4–6 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 - onions - broccoli - corn - Parmesan - peas - spinach puree [extra virgin olive oil - spinach - minced parsley] - butter - garlic - kosher salt)
Calories 540, Total Fat 22g (28% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 710mg (31% DV), Total Carb. 68g (25% 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.
Cook, Season, and Serve
We delivered this meal fresh because it tastes best that way (heated of course!). We do not recommend freezing this meal.
Microwave: Peel back a corner of the plastic. If you like loose risotto, add 1 tablespoon water. Cook in the tray, 4–6 minutes, until internal temperature reaches 165°F*.
Stovetop: Remove plastic and transfer risotto to a frying pan (preferably nonstick). If you like loose risotto, add 1 tablespoon water. Cook over medium heat, 4–6 minutes, stirring frequently, until internal temperature reaches 165°F*.
We seasoned this lightly. Add salt and pepper to your heart’s content.
*Cooking times vary by oven/microwave -- add time if needed. Do not expose tray to open flame or direct contact with heating element.