Mixed Mushroom Risotto
with chicken & Caesar salad- Soya
- Sulfites
- Lait
- Anchois
- Oeuf
- Moutarde
- Blé
- Orge
- Peut contenir des traces d’allergènes
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Blé
- Crustacés
- Gluten
- Soya
- Sulfites
- Noix de Grenoble
- Avoine
- Seigle
- Triticale
- Oeuf
- Poisson
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!
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!
