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Zesty lemon meets fresh, fragrant dill in this creamy, vegan Risotto. Even better with sautéed veggies or fresh fish cooked over the fire!

Ingredients: Arborio rice, Vegetable stock (water, carrot, onion, and celery trim), Shallot, Garlic, Lemon juice and zest, Fresh Dill, Dijon mustard, Nutritional yeast, Salt, Pepper

Directions: Dump contents of pouch into 2 1/2 C water, and bring to a boil. Reduce heat to simmer, & cook until water is absorbed and rice tender (10-15 mins), stirring frequently.