Gourmet Risotto With Portobello Mushrooms In A Creamy Parmesan Sauce, Portobello Mushroom Risotto

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Gourmet Risotto With Portobello Mushrooms In A Creamy Parmesan Sauce, Portobello Mushroom RisottoCooked Rice (Water, Rice), Sauce (Water, Neufchatel Cheese [Milk, and Cream, Cheese Culture, Salt, Stablizers (Carob Bean, Guar and/or Xanthan Gum)], Half and Half [Milk, Cream], Parmesan Cheese [Cultured Partskim Milk, Salt, Enzymes], Onions, Chicken Meat [Including Chicken Juices], Garlic, Butter [Cream, Salt], Cornstarch, Whey Protein Concentrate, Salt, Onion Juice Concentrate, Romano Cheese from Cow's Milk [Milk, Cheese Cultures, Salt, Enzymes], Flavorings, Potato Flour, Spice, Flavor, Carrot Powder, Turmeric, Enzymes), Mushrooms, Parmesan Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Fire Roasted Portobello Mushrooms, Parsley.Cooking Instructions (1110 Watt Microwave Only) 1. Pull back corner of film to vent. 2. Cook on high 2 minutes and 30 seconds. 3. Pull back film, stir thoroughly, replace film. 4. Cook on high 1 minute and 30 seconds5. Let stand 1 minute. When removing from microwave, hold onto the tray's side handles. Remove film. Stir and enjoy! Cook thoroughly. Keep frozen. Important: Keep frozen (o) do not refreeze.

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