Mixed Mushroom Risotto

Name: Mixed Mushroom Risotto with Steak & Caesar salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 285 g Beef Steak; ¾ cup Arborio Rice; 200 g Mixed Mushrooms; 7.5 g Vegetable Stock Powder; ½ cup Parmesan Cheese, shredded; 3 unit(s) Garlic, cloves; unit(s) Garlic, bulb; 56 g Baby Spinach; 2 tbsp Caesar Dressing; 1 unit(s) Ciabatta Roll; 5 g Italian Herb Spice Blend; 113 g Baby Tomatoes; 4 tbsp White Cooking Wine; 1 unit(s) Yellow Onion; 2 tbsp Butter*; 3 tbsp Oil*; ¼ tsp Pepper*; ¼ tsp Salt*

with Steak & Caesar salad

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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!

Allergens:

Soy

•Sulphites

•Milk

•Anchovies

•Egg

•Mustard

•Wheat

•Barley

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.

Preparation Time40 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Beef Steak

¾ cup

Arborio Rice

200 g

Mixed Mushrooms

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

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 traces of: Crustaceans, Gluten, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Ciabatta Roll

(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)

5 g

Italian Herb Spice Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

113 g

Baby Tomatoes

4 tbsp

White Cooking Wine

(Contains: Sulphites May contain traces of: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

1 unit(s)

Yellow Onion

Not included in your delivery

2 tbsp

Butter*

3 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

Nutrition Values

Calories1130 kcal

Fat57 g

Saturated Fat19 g

Carbohydrate96 g

Sugar7 g

Dietary Fiber7 g

Protein51 g

Cholesterol130 mg

Sodium2070 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.

Utensils

•Parchment Paper

•Baking Sheet

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Large Bowl

Cooking Steps

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!