Mixed Mushroom Risotto
with Fried Sage Leaves
This dish takes flavour inspiration from your favourite trattoria. Hearty broth plumps up each grain of rice to create an irresistibly creamy risotto. A sprinkle of fragrant, crispy sage leaves will make you feel like a top chef.
Ingredients: Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Arborio rice • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Yellow onion • Spinach • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Sage • Garlic • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Mixed Mushrooms
¾ cup
Arborio Rice
56 g
Yellow Onion, chopped
56 g
Baby Spinach
7 g
Sage
2 unit(s)
Garlic, cloves
2 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
2 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Trim stems from button and cremini mushrooms, then thinly slice caps. Keep caps and stems separate.
- Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
- Pick sage leaves from stems. Keep leaves and stems separate.
- Peel, then mince or grate garlic.
- Line a plate with paper towels. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry for 1 min, until crisp. (TIP: We love to use olive oil for frying sage.)
- Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.
- Reserve residual sage oil in the pan.
- Meanwhile, in a medium pot, combine 4 1/2 cups (5 1/2 cups) warm water, broth concentrate, sage stems and mushroom stems.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-low, still covered.
- Reheat the pan with sage oil (from step 2) over medium-high.
- When the pan is hot, add onions and remaining mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
- Add garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (Like things spicy? Add more chili flakes!)
- Season with pepper, then stir to combine.
- To the pan with veggies, add rice and garlic. Cook for 1-2 min, stirring often, until fragrant.
- Add cooking wine. Cook for 1-2 min, stirring often, until wine is absorbed.
- Add 1 cup broth from the medium pot. (NOTE: Leave sage and mushroom stems behind in the pot.)
- Reduce heat to medium. Cook, stirring often, until broth is absorbed by rice.
- Continue to add broth, 1 cup at a time, stirring often for 25-30 min, until broth is absorbed, texture is creamy and rice is tender.
- When the final addition of broth has been added to the risotto, add spinach, half the Parmesan and 2 tbsp (4 tbsp) butter.
- Cook for 1-3 min, stirring often, until spinach wilts and broth is almost completely absorbed.
- Remove from heat, then season with salt and pepper.
- Divide risotto between bowls.
- Sprinkle remaining Parmesan and fried sage over top.
- Sprinkle with any remaining chili flakes, if you like.
