Mixed Mushroom Risotto
with Steak & Caesar salad
An irresistibly creamy risotto with savoury mushrooms, chicken and Parmesan is easier to create at home than you think! Get ready to feel like a master chef when you serve this up along with a delicious spinach Caesar side salad that includes croutons, baby tomatoes and more Parmesan!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Steak
¾ cup
Arborio Rice
200 g
Mixed Mushrooms
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
3 unit(s)
Garlic, cloves
unit(s)
Garlic, bulb
56 g
Baby Spinach
2 tbsp
Caesar Dressing
(Contains Anchovies, Egg, Milk, Mustard May contain Crustaceans, Fish, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
1 tbsp
Italian Herb Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
113 g
Baby Tomatoes
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
1 unit(s)
Yellow Onion
Not included in your delivery
2 tbsp
Butter*
3 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Thinly slice mushrooms.
- Peel, then cut onion into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Halve tomatoes.
- Roughly tear ciabatta into 1-inch chunks. Transfer to a parchment-lined baking sheet.
- In a large pot, heat 1 tbsp (2 tbsp) oil over medium heat.
- When the pot is hot, add onions and garlic. Cook for 3-5 min, stirring often, until onions soften.
- Meanwhile, drizzle ciabatta chunks with 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Bake on the bottom rack of the oven for 4-5 min, until croutons are crisp. (TIP: Keep your eye on croutons so they don't burn!) Set aside.
- When onions have softened, to the pot, add rice and half the Italian Herb Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Add cooking wine. Cook for 30 sec, stirring constantly, until reduced.
- To the pot, add half the vegetable stock powder (use all for 4 portions) and 2 1/4 cups (4 1/2 cups) water. Bring to a simmer over high.
- Once simmering, cover and reduce heat to medium-low. (NOTE: The risotto should maintain a very gentle simmer; adjust the heat as needed.)
- Cook for 16-20 min, removing the lid to stir occasionally, until almost all of the water has been absorbed.
- Remove risotto from heat.
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and remaining Italian Herb Spice Blend.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat.
- When the pan is hot, add chicken. Cook for 1-2 min per side, until golden-brown.
- Transfer chicken to another parchment-lined baking sheet. Roast on the middle rack of the oven for 8-12 min, until cooked through.**
- While chicken roasts, in the same pan, heat 1 tbsp (2 tbsp) butter over medium-high.
- When butter is melted, add mushrooms. Cook for 6-8 min, stirring occasionally, until browned and tender.
- Season with salt and pepper, to taste.
- To a large bowl, add Caesar dressing, spinach, tomatoes, croutons and half the Parmesan. Season with salt and pepper, then toss to combine.
- To risotto, add mushrooms, half the remaining Parmesan and 1 tbsp (2 tbsp) butter. Season with salt and pepper, then stir until butter melts.*
- Slice chicken.
- Divide risotto between bowls. Top with chicken. Sprinkle remaining Parmesan over top.
- Serve Caesar salad alongside.
- Enjoy!
