Entrees Gluten-Free Vegetarian

Cacio E Pepe Risotto

For easy, cheesy, gluten-free Cacio e Pepe Risotto, simply sauté, stir, simmer, and serve our Organic Creamy Parmesan Risotto with extra helpings of Pecorino Romano and cracked black pepper. Did we mention it’s table-ready in 25 minutes? Delicious!

Minutes

Servings

430

Calories

Ingredients

1

box

Organic Creamy Parmesan Risotto suggested substitutions
2 ¹⁄₂

cups

vegetable stock
¹⁄₂

cups

Pecorino Romano cheese, grated
¹⁄₄

cups

Parmesan, shaved
1

tbsp

cracked black pepper
1

tbsp

olive oil
Parsley, for garnish
Cracked black pepper, for garnish

Nutrition Facts

Serving Size: 101g

Serves: 4

Amount Per Serving
Calories:		430
% Daily Value*
Total Fat: 21g		27%
	Saturated Fat: 8g
Cholesterol: 35mg		12%
Sodium: 1100mg		48%
Total Carbohydrate: 44g		16%
	Dietary Fiber: 2g	7%
	Sugars: 1g	2%
Protein: 17g		34%

Instructions

In a heavy 2 qt. saucepan, sauté rice in 1 Tbsp. olive oil over medium heat for 2 minutes. Add 2 1/2 cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer and cook uncovered for 20 minutes, stirring occasionally until rice is tender. Add Pecorino Romano cheese and black pepper. Fold to fully incorporate. Garnish with parsley, shaved Parmesan, and black pepper. Enjoy!