Mixed Mushroom and Chicken Risotto
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Mixed Mushroom and Chicken Risotto

Mixed Mushroom and Chicken 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, topped with mouthwatering chicken. A sprinkle of fragrant, crispy sage leaves will make you feel like a top chef!

Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time


serving amount

200 g

Mixed Mushrooms

¾ cup

Arborio Rice

56 g

Onion, chopped

56 g

Baby Spinach

7 g


2 unit(s)

Garlic, cloves

2 unit(s)

Vegetable Broth Concentrate

4 tbsp

White Cooking Wine

(Contains Sulphites)

1 tsp

Garlic Salt

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Chili Flakes

310 g

Chicken Breast Tenders

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate75 g
Sugar6 g
Dietary Fiber5 g
Protein54 g
Cholesterol145 mg
Sodium1570 mg
Trans Fat0.5 g
Potassium1350 mg
Calcium400 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Non-Stick Pan
Paper Towel
Slotted Spoon
Measuring Spoons
Medium Pot
Measuring Cups



Before starting, wash and dry all produce. Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra spicy! 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.

Fry sage leaves

Line a plate with paper towels. Set aside. Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.When the pan is hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry until crisp, 1 min. (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 sage oil in the pan.

Make broth

Meanwhile, combine 4 1/2 cups (5 1/2 cups) warm water, broth concentrate, sage stems and mushroom stems in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low, still covered.

Cook veggies

Reheat the pan with sage oil (from step 2) over medium-high.When the pan is hot, add onions and remaining mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Add garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Reference heat guide.) Season with pepper, then stir to combine.

Make risotto

Add rice and garlic to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min. Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.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, until broth is absorbed, texture is creamy and rice is tender, 25-30 min.

Finish and serve

When the final addition of broth has been added to risotto, add spinach, half the Parmesan and 2 tbsp (4 tbsp) butter. Cook, stirring often, until spinach wilts and broth is almost completely absorbed, 1-3 min. Remove from heat, then season with salt and pepper, to taste. Divide risotto between plates. Top with chicken.Sprinkle remaining Parmesan and fried sage over top. Sprinkle with any remaining chili flakes, if desired.