Mixed Mushroom Risotto

Name: Mixed Mushroom Risotto with chicken & Caesar salad
Total time: 40 min
Yield: 2
Ingredients: 285 g Steak de bœuf; ¾ tasse(s) Riz arborio; 200 g Mélange de champignons; 7.5 g Bouillon de légumes en poudre; ½ tasse(s) Parmesan, râpé grossièrement; 3 pièce(s) Gousses d'ail; pièce(s) Ail, bulbe; 56 g Jeunes épinards; 2 cs Vinaigrette César; 1 pièce(s) Pain ciabatta; 5 g Mélange d’épices aux fines herbes italiennes; 113 g Petites tomates; 4 cs Vin blanc de cuisine; 1 pièce(s) Oignon jaune; 2 cs Beurre*; 3 cs Huile*; ¼ cc Poivre*; ¼ cc Sel*

with chicken & Caesar salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

Allergènes:

Soja

•Schwefeldioxide und Sulfite

•Milk

•Anchovies

•Egg

•Senf

•Hvede

•Gerste

Produit dans une installation 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.

Durée de préparation40 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

285 g

Steak de bœuf

¾ tasse(s)

Riz arborio

200 g

Mélange de champignons

7.5 g

Bouillon de légumes en poudre

½ tasse(s)

Parmesan, râpé grossièrement

3 pièce(s)

Gousses d'ail

pièce(s)

Ail, bulbe

56 g

Jeunes épinards

2 cs

Vinaigrette César

1 pièce(s)

Pain ciabatta

5 g

Mélange d’épices aux fines herbes italiennes

113 g

Petites tomates

4 cs

Vin blanc de cuisine

1 pièce(s)

Oignon jaune

Pas inclus dans votre livraison

2 cs

Beurre*

3 cs

Huile*

¼ cc

Poivre*

¼ cc

Sel*

Informations nutritionnelles

Énergie (kcal)1130 kcal

Graisses57 g

dont saturés19 g

Glucides96 g

dont sucres7 g

Fibres7 g

Protéines51 g

Cholestérol130 mg

Sel2070 mg

Gras Trans1.5 g

Potassium1450 mg

Calcium300 mg

Fer7.5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Grande casserole

•Cuillères à mesurer

•Verre doseur

•Grande poêle antiadhésive

•Grand bol

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!