Mixed Mushroom Risotto
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Mixed Mushroom Risotto

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.

Preparation Time40 minutes
Cooking Time10 minutes


serving amount

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


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


3 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories1120 kcal
Fat56 g
Saturated Fat19 g
Carbohydrate95 g
Sugar6 g
Dietary Fiber6 g
Protein51 g
Cholesterol135 mg
Sodium2060 mg
Trans Fat1.5 g
Potassium1450 mg
Calcium300 mg
Iron7.5 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.


Parchment Paper
Baking Sheet
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Large Bowl


Prep Ingredients
  • 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.
Start Risotto & Make Croutons
  • 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.
Cook  Risotto
  • 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.
Cook Chicken
  • 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.**
Cook Mushrooms & Toss Salad
  • 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.
Finish Risotto & Serve
  • 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!