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| Risotto with White Wine Sauce
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| Item Number 61216 |
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| 13 oz., 2 Servings |
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You can't imagine how good this creamy rich rice dish tastes. Our traditional Italian risotto is slowly cooked to perfect tenderness in cream, white wine and, to punch up the flavor, a bit of seafood stock.
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Preparation, Nutrition and Ingredients
| Risotto with White Wine Sauce |
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Nutritional Information:
| Serving Size 1 cup |
# of Servings 2.5 |
| Total Calories 190 |
Calroies from Fat 50 |
| Total Fat 4.5g |
Saturated Fat 2.5g |
| Cholesterol 10mg |
Sodium 350mg |
| Total Carbohydrate 36g |
Fiber 4% |
| Sugars 1g |
Protein 3g |
| Vitamin A 4% |
Vitamin C 0% |
| Calcium 2% |
Iron 2% |
Ingredients:
COOKED PARBOILED RICE, WATER, HEAVY WHIPPING CREAM (CREAM(MIN. 40% MILKFAT)), WHITE WINE (CONTAINS SULFITES), WHITE WINE SAUCE (MALTODEXTRIN, MODIFIED FOOD STARCH, ENRICHED WHEAT FLOUR (NITRATE, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, SUGAR, SALT AUTOLYZED YEAST, WHITE WINE SOLIDS, NON FAT DRY MILK AND LESS THAN 2% HERRING SOLIDS, DEHYDRATED SHALLOTS, CULTURED WHEY SOLIDS, sHERRY WINE SOLIDS, CORN SYRUP SOLIDS, HYDROLYZED POLLACK, CITRIC ACID, NATURAL AND ARTIFICAL FLAVORS, XANTHAN GUM, CARAMEL COLOR, SILICON DOIXIDE (ANTICAKING), DISODIUM INOSINATE AND DISODIUM GUANYLATE), SHELLFISH BASE(SALT, SHELLFISH (CLAMS, LOBSTER AND SHRIMP WITH JUICES), COOKED FISH, BUTTER, DEHYDRATED SOY PROTEIN, SHRIMP EXTRACT, LOBSTER EXTRACT, YEAST EXTRACT, MALTODEXTRIN, NATURAL AND ARTIFICAL FLAVORS, MUSHROOM EXTRACT, PAPRIKA, DISODIUM INOSINATE AND DISODIUM GUANYLATE, POTASSIUM SORBATE (A PRESERVATIVE), AND OLEORESIN BLACK PEPPER), SUGAR, SALT MODIFIED CORN STARCH, SEASONING SAUCE (CARAMEL, VEGETABLE BASE (WATER, CARROTS, ONIONS, CELERY, PARSNIPS, TURNIPS, SALT, PARSLEY, SPICES), SODIUM BENZOATE (LESS THAN 0.1 OF 1% TO PRESERVE FRESHNESS), AND SULFITING AGENTS), WHITE PEPPER.
Additional Info:
COOKING INSTRUCTIONS:
Cook before eating. Prepare from FROZEN state. Remove all packaging and discard. Appliances may vary, adjust accordingly.
Microwave:
1) Pour risotto into a microwave-safe bowl; cover.
2) Cook on HIGH (100% power) 3 1/2 to 4 minutes; stir halfway through cooking time.
Conventional Oven:
1) Preheat oven to 350°F.
2) Pour risotto into an oven-safe casserole dish; cover.
3) Bake 35 to 40 minutes.
Promptly refridgerate any unused heated portion.
IMPORTANT: This product must reach 160°F for 2 minutes before serving.
Allergens:
Milk, Preservatives, Wheat, Soy, Sugar, Shellfish, Fish, Yeast
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