Pesto Risotto and Shrimp

Meal Preparation

Pesto Risotto and Shrimp
Do not thaw prior to cooking for best results. Individual appliance cooking times will vary. Adjust cooking time accordingly. Conventional Oven: Preheat oven to 375F. Remove frozen entree from carton. Remove film cover and loosely cover with aluminum foil. Place frozen entree on baking sheet. Bake in 375F oven for 55-65 minutes. Remove foil and continue cooking for 10-15 minutes to brown cheese as desired. Check internal temperature of 170F. Carefully remove and let stand 10 minutes. Microwave: Remove plastic wrapping and place tray in microwave. Cook on High for 4 minutes. After cooking, let stand for 2 minutes.

Nutrition Facts

Pesto Risotto and Shrimp
Ingredients: Water, SHRIMP (Crustaceans), WATER, SODIUM TRIPOLYPHOSPHATE (TO RETAIN MOISTURE), SODIUM BISULFITE (AS A PRESERVATIVE)], Arborio Rice, Peas, Armanino Basil Pesto [Basil, Canola Oil, Water, Parmesan Cheese (pasteurized Part Skim Cow's Milk, cheese (Milk)) Culture, salt, enzymes), Granulated Garlic, Salt], White Wine, Extra Virgin Olive Oil, Shallots , Butter (Milk), Spinach , Garlic , Lemon Juice , Vegetable Base [Salt, Sugar, Soybean Oil, Onion Powder, Corn Starch, Maltodextrin, Hydrolyzed Corn Protein, Garlic Powder, Turmeric (color), Spices, Carrot Juice Concentrate, Calcium Silicate (anticaking Agent), Caramel Color, Natural Flavors, Disodium Inosinate, Disodium Guanylate, Citric Acid], Salt , Italian Seasoning[Paprika, Oregano, Onion, Basil, Thyme, Coriander, Garlic, Black Pepper, Sage And Parsley]
Calories: 600 Total Fat: 29 grams Saturated Fat: 7 grams Cholesterol: 150 milligrams Sodium: 1190 milligrams Total Carbohydrates: 57 grams Dietary Fiber: 2 grams Sugars: 3 grams Protein: 25 grams
(Serving Size: 12 oz.)