Gluten Free Food Reviews

This Lundberg creamy parmesan risotto mix has become a staple in my pantry. It is great for those rushed, no fuss evenings because I know it will be hot and ready to serve by the time my chicken is off the grill. I purchased this 5.5 ounce mix for $2.19 at my local grocery store, it serves my family of four perfectly.

To prepare this mix, you saute the rice in oil or butter until lightly browned, then add the seasoning mix and water. Simmer for 20 minutes or so, and it’s ready! This gluten free parmesan risotto is the perfect density- not too mushy, not too firm. The sauce is indeed creamy with a nice balanced herb and strong parmesan cheese flavor, and pairs well with grilled chicken or fish. There is no hint of a processed or “boxed” flavor as with some side dish mixes- gluten free or not. This is another reason I like it so much. It’s yummy!

The packaging indicates that this risotto dish is best served piping hot, and they’re not kidding. It tastes best straight from the stove- literally. The longer you wait to eat it, the consistency and flavor quality declines, and it just isn’t as good. Also, forget about leftovers and reheating it- it’s not nearly as tasty and flavorful.

PROS: Great flavor and consistency, risotto is perfectly cooked, quick and yummy option for dinner.

CONS: Eat it quick! Doesn’t taste very good as leftovers

Rating:Â 5 stars

Wanna try this mix? Click the link or picture below:

Lundberg - Creamy Parmesan Risotto
From: glutenfree.comIngredients: Eco-Farmed California Arborio Rice, Parmesan and Cheddar Cheese Blend, Salt, Natural Flavors, Buttermilk Powder, Onion and Garlic Powder, Cane Juice Powder, Butter Powder, Whey Powder, Rice Flour, Dehydrated Parsley, Autolyzed Yeast Extract, Black Pepper, Turmeric, Expeller-Pressed Safflower Oil (Less than 2% Added as a Processing Aid).

This entry was posted on Sunday, January 13th, 2008 at 8:41 pm and is filed under * MY FAVORITES!, *Lunch/ Dinner Products, *Side Dishes, Lundberg product reviews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.