Winter Risotto
with Spinach, Mushrooms and Parmesan Cheese
Hearty spinach and mushrooms pair perfectly with nutty Parmesan and crunchy walnuts for a warm, wintery delight. The roasted tomatoes add a subtle tangy brightness to this comfort-in-a-bowl dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Arborio Rice
56 g
Baby Spinach
2 unit
Garlic, cloves
2 unit
Vegetable Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
227 g
Baby Tomatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Walnuts, chopped
(Contains Tree nuts)
56 g
Onion, chopped
56 g
Leek, sliced
113 g
Mushrooms
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a gentle boil over medium heat. While broth comes to a boil, peel, then mince or grate the garlic. Roughly chop spinach. Thinly slice mushrooms.
Heat a large non-stick pan over medium heat. When hot, add 3 tbsp butter (dbl for 4 ppl), then onions, leeks and mushrooms. Season with salt. Cook, stirring occasionally, until softened, 2-3 min. Add rice, garlic and vinegar. Cook, stirring constantly, until fragrant, 1-2 min.
Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, the texture is creamy and rice is tender, 28-30 min.
While risotto cooks, add tomatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tomatoes start to burst, 10-11 min. (TIP: Keep your eye on them so they don't burn!)
When the last cup of broth has been absorbed and rice is tender and creamy, add Parmesan and spinach to risotto. Stir until spinach wilts, 3-4 min. Stir in roasted tomatoes, then season with salt and pepper.
Divide risotto between bowls. Sprinkle walnuts over top.
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