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
• 5-year shelf life