Classic Risotto with Sautéed Mushrooms and Basil Pesto
Our risotto is made the old-school way. Caramelize onions in olive oil, add the risotto and toast slightly, deglaze with white wine, slowly add stock. Boom. Finally, the basil pesto and sautéed mushrooms are added.
- Traditional arborio rice
- Cremini mushrooms
- Nutritional yeast (non-fortified) adds a creaminess to the dish and keeps it vegan
- Gluten-free
- Vegan
- 5-year shelf life
- Reviews
- Nutritional Info
- Directions
Hands down the best meal for backpackers, ever!
Love this meal.
By far my favorite! Almost as good as my homemade!
rich, but salty.
My first exposure to Good to Go products! My son found this while we were in Maine. bonus: he loves it too (he's a carnivore)
Great gravy flavor
Herbed Mushroom Risotto
INGREDIENTS: (notice how many you can pronounce!)
Arborio Rice, Cremini Mushrooms, Onions, White Wine, Extra Virgin Olive Oil, Nutritional Yeast, Garlic, Sweet Rice Flour, Walnuts, Basil, Kosher Salt, Thyme, Black Pepper
CONTAINS: Walnuts, Sulfites
Herbed Mushroom Risotto Directions
X Tear pouch open and REMOVE oxygen absorber.X SINGLE SERVING Add a little more than one cup (250ML) of BOILING (yes, boiling) water to bag.
X DOUBLE SERVING Add two and a half cups (500ML) of BOILING (yes, boiling) water to bag.
X STIR and reseal. HANG OUT for 20 minutes. Think about how big the universe is.
X OPEN. STIR UNTIL THICKENED. EAT. SMILE.
X Rehydration will take LONGER at higher altitudes.