Mixed Mushroom Risotto
with chicken & 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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Steak de bœuf
¾ tasse(s)
Riz arborio
200 g
Mélange de champignons
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Blé)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
3 pièce(s)
Gousses d'ail
pièce(s)
Ail, bulbe
56 g
Jeunes épinards
2 cs
Vinaigrette César
(Contient: Lait, Anchois, Oeuf, Moutarde Peut contenir : Sésame, Blé, Crustacés, Gluten, Soya, Sulfites)
1 pièce(s)
Pain ciabatta
(Contient: Blé, Orge Peut contenir : Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
5 g
Mélange d’épices aux fines herbes italiennes
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Blé, Soya)
113 g
Petites tomates
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Sésame, Blé, Crustacés, Gluten, Soya, Sulfites, Oeuf, Poisson)
1 pièce(s)
Oignon jaune
Pas inclus dans votre livraison
2 cs
Beurre*
3 cs
Huile*
¼ cc
Poivre*
¼ cc
Sel*
Ustensiles
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!
