Asparagus, crimini & portabella mushrooms–All combined with an insanely tasty truffle parmesan risotto.
Cooked White Rice, Water, Heavy Cream, Asparagus, Crimini Mushrooms, Portabella Mushrooms, Parmesan Cheese (Milk, Cheese Cultures, Salt, Enzymes), Truffle Oil (Sunflower Oil, White Truffles, White Truffle Aroma), Onions, Unsalted Butter (Cream, Natural Flavors), Corn Starch, White Wine, Romano Cheese (Cow's Milk, Cheese Cultures, Salt, Enzymes), Extra Virgin Olive Oil, Truffle Sauce (White Mushrooms, Extra Virgin Olive Oil, Sunflower Oil, Porcini Mushrooms, Summer Truffle Breakings, Salt, Natural Flavor, Parsley, Garlic, Lemon Juice, Black Pepper), Sea Salt, Sugar, Onion Powder, Spices.
Microwave (1100 watts)Pour contents of bag into 2-quart microwave-safe casserole dish. Loosely cover casserole dish and cook for 4 minutes. Stir. Loosely cover and cook for an additional 3 minutes or until cooked throughout. Allow to sit for 1 minute before serving. Do not microwave in bag. Stove TopOur preferred method for ultimate deliciousStep 1: Pour contents of bag into 12-inch nonstick skillet. Do not pre-heat skillet. Without nonstick, add 1 tbsp. oil to pan and pre-heat for 1 minute.Step 2: Cover skillet and cook over medium heat for about 10 minutes (stirring every couple of minutes) or until cooked throughout.Do not place on high heat or ingredients may stick/burn. Keep frozen. Cook thoroughly.Product must be cooked thoroughly to 165oF for food safety and quality. Do not allow product to thaw. Do not eat without cooking.
Always refer to the actual package for the most accurate information